SIX-LAYER MEXICAN DIP

By Sube

Ingredients

• 2 Avocados chopped
• 3 tbsp lemon juice
• 1 clove garlic, minced
• 1/4 Tsp salt
• 1/8 Tsp pepper
• 1 15-oz. can low sodium black beans, rinsed and drained
• 1 15-oz. can low-sodium Great Northern or cannellini beans, rinsed and draine
• 3/4 cup salsa
• 1 cup light sour cream
• 1/3 cup shredded reduced-fat cheddar cheese
• 6 warmed whole-grain 8" flour tortillas, cut into triangles

Details

Servings 6

Preparation

Step 1

1. Place avocados, lemon juice, garlic, salt, and pepper in resealable plastic bag. Seal bag and knead to mash.

2. In a 6-cup clear glass bowl, spread black beans in an even layer. Spread avocado mixture, then Great Northern beans, salsa, sour cream and cheese. Cover and chill up to 24 hours. spoon the dip onto tortillas.