Saturday, October 29, 2011

Mexican 5 layer Dip

This awesome dip comes from "Clean Eating" Magazine.  A great magazine that features healthy and delicious recipe's.  Everything I've tried from it has always been full of flavor, but also packed with nutrients and low calories.  I'm not really one to count calories, but I do care very much about what I put into my body and caring for it.

The recipe is written just like the magazine, but I did make one change.  I added a clove of fresh garlic, crushed, to the beans in the food processor.

5.  Sprinkle cheese evenly over beans.  Dollop scoops of avocado mixx

1 cup dried pinto beans
3 medium tomatoes, seeded and chopped
1 small white onion, chopped
2-3 jalapeno peppers, seeded and chopped (if you want less heat, use 1)
3/4 packed cup of fresh cilantro leaves, chopped, divided
juice of 2 limes, divided
1/2 tsp sea salt, plus additional to taste, divided
Fresh ground black pepper, to taste
2 ripe avocados, pitted and peeled
6 oz reduced fat cheddar cheese, grated (I used regular, I don't like to skimp on cheese)
1 1/2 cups reduced fat sour cream

1. Rinse beans in a colander, discarding any debris or small stones.  Place in a medium saucepan and add enough water to cover beans.  Bring to a boil over high heat and cook for 2 minutes.  Turn off heat and let beans rest for 1 hour.  Drain beans in a colander and rinse.  Return to saucepan and add enough water to cover by 2 inches.  Bring to a boil over high heat.  Reduce heat to low to maintain a steady simmer.  Cover and cook for 1 1/2 to 2 hours or until beans are very tender.  REserve about 2/3 cup cooking liquid, drain beans and set aside to cool.  (I cook my beans in a pressure cooker so this step is much faster, but if you don't have one, this is the next best method--unless you use canned, but dried are much better for you)

2.  In a medium bowl, combine tomates, onion, jalapenos and about 2/3 of the cilantro.  Squeeze juice of 1 lime over tomato mixture and season, to taste, with salt and pepper.  Set aside.

3.  In a food processor or blender, combine avocados, remaining cilantro and remaining juice of 1 lime.  Puree until slightly chunky.  Season with salt and pepper.

4.  Place beans and 1/3 cup reserved cooking liquid in a food processor (or use a powerful blender or mash by hand with a potato masher).  Process until you have a slightly chunky puree, adding additional cooking liquid, 1 tbs at a time, as needed to reach desired consistency.  Add 1/2 tsp salt and pepper.  Pulse several times to combine.  Transfer beans to your serving dish or bowl and spread into an even layer.

5.  Sprinkle cheese evenly over beans.  Dollop scoops of avocado mixture over cheese and use a spatula to spread into a thin layer.  Dollop scoops of sour cream over avocado and spread into a thin layer.  With a slotted spoon, spread tomato mixture evenly over sour cream.  Serve immediately or cover and chill for up to 4 hours.  Serve with tortilla chips.

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