TULSA, Okla — Serves 8
Ingredients:
¾ cup low fat yogurt or sour cream
2 teaspoons chili powder (no sodium)
1 teaspoon cumin
16 ounces bean dip, refried beans, or mashed cooked beans of your choice (1.5mg total fat or less per serving would be best)
1 cup mashed avocado or guacamole
Your choice of additional “layers” including chopped tomatoes, salsa, black olives, green onion, fresh or pickled jalapenos, shredded cheese, chopped cilantro, and/or chopped red onions.
Directions:
1. In a small mixing bowl, combine yogurt or sour cream with chili powder and cumin. Stir well to combine. Set aside.
2. On a platter or plate evenly spread the bean dip.
3. Top the bean dip with a layer of guacamole then follow with the chili yogurt mixture.
4. Top with any and all of your favorite ingredients.
For serving: Serve with a selection of fresh veggies like bell peppers, radishes, cauliflower, broccoli, cucumbers, carrots, celery, sugar snap peas, whole grain tortillas, chips, pita, etc.
Tip: Aside from a great party dip or snack, this dip makes a great lunch. Simply, layer the ingredients into a storage container with a lid and take to work or school for a quick and easy, no cook lunch!
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