Five-Layer Mexican Dip

True Texas's Note:

Torn out of a magazine at the Doctors office. LOL... that's what he gets for making me wait.

• Total Time: 25 mins
• Prep Time: 25 mins
• Cook Time: 0 mins

Ingredients:

Servings: 10

• 1 (15 ounce) can black beans , drained and rinsed
• 2 garlic cloves , chopped
• 1 small onion , chopped fine
• ½ cup fresh cilantro , chopped
• ¼ cup lime juice
• 1 teaspoon lime zest , grated
• ½ teaspoon ground cumin
• salt and pepper
• 2 teaspoons taco seasoning
• 1 (16 ounce) container nonfat sour cream
• 3 avocados , peeled, pitted
• 1⁄3; cup red onion , chopped
• 1 (16 ounce) jar salsa
• 1 ½ cups low-fat cheddar cheese , shredded
• ½ cup black olives , sliced
• ¼ cup pickled jalapeno pepper , sliced
• tortilla chips , and crudites for serving

Directions:

1. In a food processor, puree beans, garlic, onion, clilantro, 2 T. lime juice, zest, Tabasco, cumin, salt and pepper and 2 T. hot water until smooth.
2. Stir taco seasoning into sour cream.
3. In larage bowl, mash avocados, until no large chunks remain. Stir in red onion, 2 T. lime juice, salt and pepper.
4. On a platter, layer bean mixture, salsa and avocado mixture. Sprinkle with Cheddar and scatter olives and jalapenos over top.
5. Serve with tortilla chips and crudites.