Five-Layer Mexican Dip

• 1 15 1/2-oz. can black beans, drained and rinsed
• 2 cloves garlic, chopped
• 1 small onion, chopped
• 1/3 cup chopped fresh cilantro
• 1/4 cup lime juice
• 1 teaspoon grated lime zest
• 1/2 teaspoon Tabasco sauce
• 1 teaspoon ground cumin
• Salt and pepper
• 2 teaspoons taco seasoning
• 1 16-oz. container fat-free sour cream
• 3 avocados, peeled, pitted
• 1/3 cup chopped red onion
• 1 16-oz. jar salsa
• 1 1/2 cups shredded low-fat Cheddar
• 1/2 cup sliced black olives
• 1/4 cup sliced pickled jalapenos
• Tortilla chips and crudites, for serving

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

black beans, garlic, onion, fresh cilantro, lime juice, lime zest, tabasco sauce, ground cumin, salt, taco, sour cream, avocados, red onion, salsa, cheddar, black olives, jalapeufos, tortilla chips

Taken from www.myrecipes.com/recipe/five-layer-mexican-dip (may not work)