3 Layer Mexican Dip
1 15.5-oz Can Black Beans, rinsed and drained
1/4 Tsp. salt
2 Cloves Garlic, minced
3 Tsp. Lime Juice
1 Cup + 1 Tbsp. Plain Fat-free 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 ½ Cups Homemade or Store-bought Salsa
Directions: Put beans in a bowl and mash with fork until chunky-smooth. Stir in the salt, 1 tablespoon garlic, 2 teaspoons lime juice, and 1 tablespoon Greek yogurt. Evenly spread mixture into base of serving bowl. Set aside.
Put avocado in bowl and coarsely mash with fork to desired chunky or smooth consistency. Stir in 1 cup Greek yogurt, remaining lime juice, cumin, cilantro, jalapeño, and remaining garlic. Add salt to taste. Evenly spread guacamole on top of black beans and then top with salsa. Serve immediately or refrigerate for 2 hours, but bring to room temperature before serving.
Exchanges: 1 Carb, 1 Extra Lean Protein, 1 Fat
Tip: Great served with vegetables or tortilla chips.