Tex-Mex Layer Dip (lightened up)

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This Tex-Mex dip is everything you love about a taco, served dip-style and lightened up!

Prep Time15

Rest Time30

Total Time45

Course: Appetizer

Cuisine: American, TexMex

Keyword: Avocado, Black beans, Chipotle, Crowd pleaser, Entertaining, Low fat, Make-ahead, Sour cream, Tomatoes

Servings:

Author: Nicole

2 pounds ripe Roma tomatoes about 5 to 6 large, cored, seeded and cut into 1/4-inch dice
Kosher salt
2 medium jalapeño chiles stemmed, seeded and finely diced
3 tablespoons minced fresh cilantro
6 scallions 2 minced and 4 with green parts sliced thin (white parts discarded)
5 tablespoons plus 2 teaspoons freshly squeezed lime juice divided
1 (15 ounce) can black beans, drained but not rinsed
2 medium garlic cloves minced
¾ teaspoon chili powder
1 ½ cups light sour cream
1 tablespoon minced canned chipotle chiles in adobe
2 ripe avocados

In a medium bowl, combine tomatoes, jalapeños, cilantro, minced scallions and 2 tablespoons of lime juice. Stir in 1/2 teaspoon salt and let stand until tomatoes begin to soften, about 30 minutes. Drain tomato mixture (discarding liquid) and return to bowl; set aside.
In the bowl of a food processor, pulse together the black beans, 2 teaspoons lime juice, garlic and chili powder until the mixture resembles a chunky paste. Season with salt to taste; set aside.
In a medium bowl, whisk together the sour cream and chipotle chiles; set aside.
In a large bowl, combine the remaining 3 tablespoons of lime juice and avocados and mash until smooth. Season with salt to taste; set aside.
Spread the bean mixture evenly over the bottom of a 1-quart baking dish or glass bowl. Spread the avocado over the bean mixture. Spread the sour cream over the avocado mixture, then top with the tomato mixture. Sprinkle with the sliced scallions and serve with tortilla chips. (Dip can be refrigerated for up to 24 hours. Let dip stand at room temperature 1 hour before serving.) Enjoy!