Five-Layer Mexican Dip

• 1 (15 ounce) can black beans, drained and rinsed
• 2 garlic cloves, chopped
• 1 small onion, chopped fine
• 12 cup fresh cilantro, chopped
• 14 cup lime juice
• 1 teaspoon lime zest, grated
• 12 teaspoon ground cumin
• salt and pepper
• 2 teaspoons taco seasoning
• 1 (16 ounce) container nonfat sour cream
• 3 avocados, peeled, pitted
• 13 cup red onion, chopped
• 1 (16 ounce) jar salsa
• 1 12 cups low-fat cheddar cheese, shredded
• 12 cup black olives, sliced
• 14 cup pickled jalapeno pepper, sliced
• tortilla chips, and crudites for serving

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.
4. Stir in red onion, 2 T. lime juice, salt and pepper.
5. On a platter, layer bean mixture, salsa and avocado mixture.
6. Sprinkle with Cheddar and scatter olives and jalapenos over top.
7. Serve with tortilla chips and crudites.

black beans, garlic, onion, fresh cilantro, lime juice, lime zest, ground cumin, salt, taco, avocados, red onion, salsa, lowfat, black olives, jalapeno pepper, tortilla chips

Taken from www.food.com/recipe/five-layer-mexican-dip-390558 (may not work)