Never-Ending Nacho Dip

• 1 can White Beans (rinsed)
• 1 cup Low Fat Sour Cream
• 1 package Taco Seasoning
• 1 package Chopped Spinach (thawed, Water Squeezed Out)
• 1 can Green Chilis
• 5 whole Avocados (just The Flesh, Please)
• 1 whole Shallot (roughly Chopped)
• 1 Tablespoon Cilantro
• 1/4 cups Lime Juice
• 1 tub Low-fat Cream Cheese
• 1 cup Low Fat Sour Cream
• 1 jar Salsa (whichever Brand You Like)
• 1 head Napa Cabbage, Shredded
• 1 cup Shredded Cheddar Cheese

1. First layer: Into a food processor, put beans, sour cream, and 1 tbsp of taco seasoning.
2. Puree until smooth.
3. Pour into a large glass baking dish and cover.
4. Refrigerate while preparing the second layer.
5. Second layer: Into the food processor, put spinach, avocados, shallots, green chilis, 1 tbsp taco seasoning, lime juice, salt and pepper.
6. Pulse until smooth.
7. Spread this over the bean layer, and then put it back in the fridge.
8. Third layer: Into a bowl (or the food processor), place cream cheese, sour cream, and lime juice.
9. Mix until smooth.
10. Pour over guacamole layer.
11. Fourth layer: Pour salsa over the creamy, cheesy layer.
12. Fifth layer... Add whatever you choose and layer it over the salsa.
13. Lettuce, napa cabbage, other veggies, and the cheeeeese!
14. There you go!
15. A super delicious, totally healthy, and what seems like never-ending nacho dip.

white beans, low fat sour cream, water, green chilis, avocados, shallot, cilantro, lime juice, cream cheese, low fat sour cream, salsa, cabbage, cheddar cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/never-ending-nacho-dip/ (may not work)