Give your chips a fat burning dip. This classic party pleaser is a great demonstration of how satisfying diet free living can be!
Ingredients:
- 2 cloves garlic
- 1(15-oz) can black beans, drained and rinsed
- 1 (15-oz) can pinto beans, drained and rinsed
- 2 tsp chili powder
- 2 TBSP water
- 1 TBSP extra-virgin olive oil
- 2 cups low-fat shredded Cheddar
- 2 ripe avocados, preferably Hass
- 1 jalapeno, stemmed, finely chopped, (with seeds for more heat)
- 2 cups chopped romaine lettuce
- 1½ cups nonfat plain Greek yogurt
- ½ cup fresh cilantro, leaves and some stems, roughly chopped, plus more for garnish
- 3 ripe medium tomatoes, diced
- 5 scallions (white and green), thinly sliced
- Baked tortilla chips, for dipping
Method:
- On a cutting board, smash the garlic cloves and with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic, beans, chili powder, water, and olive oil in the bowl of a food processor and blend until smooth. Spread in the bottom of a 2 quart casserole or gratin dish, or in individual sized dishes, as desired.
- Scatter the cheese over the beans. Halve and seed the avocados, then mash with the jalapeno in a small bowl. Spread a layer of the avocado over the cheese, and then scatter the lettuce on top.
- Mix the yogurt with the cilantro and then spread over the lettuce. Add a layer of tomatoes and finally scatter the scallions on top. Chill until ready to serve. Garnish with a few cilantro sprigs and serve with baked chips.
Serves: 16
Approximate nutritional analysis per serving: 121.3 calories, 8.2 grams of protein, 10.7 grams of carbohydrates, 5.6 grams of fat, 4.2 grams of fiber, 169.1 mg of sodium.
http://www.dietfreelife.com/blogs/the-experts/robert-ferguson/2649-6-layers-chip-heaven-dietfreelife.html
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