Monday, January 23, 2012

Tex Mex Dip

Tex Mex Dip
  • 2 cans fat free re-fried beans
  • 3 ripe avocados, mashed (about 1-1/2 cups)
  • 1 tablespoon lemon juice
  • 1 (16-ounce) container Greek yogurt plus 1/2 cup plain Greek yogurt
  • package taco seasoning reduced sodium mix
  • 1 1/2 cups (6 ounces) shredded  2% Cheddar cheese
  • 4 scallions (green onions), finely chopped
  • 1 medium-sized tomato, diced
  • Optional- hot sauce or salsa
  1. Spread beans on a large serving tray (about a 12-inch round).
  2. In a large bowl, combine avocados, 1/2 cup Greek yogurt, and lemon juice; spread over bean dip.
  3. In a separate bowl, combine Greek Yogurt and taco seasoning mix; spread over first two layers. Sprinkle with cheese then scallions then tomato. Cover loosely and refrigerate overnight.
Great with hot sauce or salsa served over each serving

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