We’re coming to the end of the summer and avocados are aplenty right now (check out our special!). This dip from Lisa at Lisa Corrado Nutrition has all of the spicy Mexican taste you love, in a much healthier version. This is a great ‘quick to whip up’ recipe with big crowd appeal.
Ingredients
1 tablespoon extra-virgin olive oil
2 cloves garlic, roughly chopped
2 15-ounce cans red kidney beans, drained and rinsed
2 teaspoons chili paste or your favorite hot sauce
1 cup shredded low-fat cheddar cheese
1 cup shredded sharp cheddar cheese
2 ripe avocados
Kosher salt
2 teaspoons fresh lemon juice
5 scallions, white and green parts, thinly sliced
3/4 cup fresh cilantro
1 jalapeño, stemmed and thinly sliced
1 1/2 cups plain nonfat Greek yogurt
2 cups finely shredded romaine lettuce
3 ripe medium tomatoes, diced
Plenty of chips for serving!
Directions
Heat the oil in a skillet over medium heat. Add the garlic, beans and chili paste and heat until fragrant, about 3 minutes. Using a potato masher or fork, mash the beans. Remove from the heat, add 2 tablespoons water and mash until somewhat smooth. Spread in a 2-quart glass casserole dish.
Scatter the cheese over the beans. Halve and pit the avocados; scoop out the flesh into a bowl and mash with 1 teaspoon salt and the lemon juice. Spread the avocado over the cheese.
This is a great dip to make before you go off to a summer concert or to see one of the