Cumin-Chili Spiced Seven-Layer Bean Dip
Ingredients
The dip
-
2
14-ounce cans
seasoned black beans
-
2
cups
fat-free Greek yogurt
-
2
teaspoons
chili powder
-
1
teaspoon
ground cumin
-
1
large
avocado
-
4
cups
well-drained pico de gallo salsa
-
¾
cup
shredded reduced-fat sharp Cheddar cheese
-
¼
cup
sliced Kalamata olives
-
1
small
fresh jalapeño
For serving
-
to taste
baked whole-grain tortilla chips
Instructions
- Mash the black beans in a 13 x 9-inch glass dish and spread evenly.
- In a medium bowl, mix the Greek yogurt, chili powder, and cumin, then spread over the beans.
- Dice the avocado and sprinkle it over the yogurt layer.
- Add the pico de gallo on top of the avocado, followed by cheese, olives, and jalapeño.
- Cover the dish and chill for a few hours before serving.
Nutrition Facts (estimated)
Servings
16
Calories
110
Total fat
3.5g
Total carbohydrates
16g
Total protein
7g
Sodium
510mg
Cholesterol
5mg
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