Adapted from Chobani.com
This recipe for 3-Layer Tex-Mex Dip is addictive! We love the combination of black beans, avocados, Greek yogurt, cumin, cilantro, salsa and the added spice of jalapeño pepper.
1 15-1/2 ounce can black beans, rinsed and drained
1/4 tsp salt
2 cloves garlic, minced
3 tsp lime juice
1 Tbsp plus 1 cup Chobani Plain Greek Yogurt*
2 medium avocados, halved, seeded and peeled
1/2 tsp ground cumin
2 tsp chopped cilantro
1 tsp finely chopped jalapeño
Salt to taste
1 to 1 1/2 cups salsa
Put beans in a bowl and mash with fork until chunky-smooth. Stir in salt, 1 tablespoon garlic, 2 teaspoons lime juice, and 1 tablespoon Chobani. Evenly spread mixture in serving bowl we use a small trifle bowl or other glass server. Set aside.
With fork, mash avocado until desired consistency - chunky or smooth consistency. Stir in 1 cup Chobani, remaining lime juice, cumin, cilantro, jalapeño, and remaining garlic. Add salt to taste.
Evenly spread guacamole mixture on top of black beans and then top with salsa. Serve immediately or refrigerate for 2 hours. Bring to room temperature before serving.
Serve alongside raw vegetable crudités or tortilla chips.
Yield: Serves 8
*For a parve version, substitute parve sour cream.
Recipes: Appetizers, Dips, Mexican, Dairy, KosherAdd a comment