A Lighter Mexican Layer Dip

Ingredients (serves 8-10)

• 1 can black beans, drained and rinsed
• 1 can diced chilies, drained
• 1 1/2 cups 0% Chobani Greek Yogurt
• 1 Tablespoon taco seasoning
• 2 avocados
• a large bunch of cilantro, minced and divided
• 4 limes, juiced and divided
• 2 Tablespoons of a minced jalapeno, seeds and ribs removed
• 10 ounces frozen corn, cooked according to packaging and slightly cooled
• 1/2 small red onion, minced
• 1 tablespoon olive oil
• 3 roma tomatoes, diced
• 1 cup freshly shredded colby jack cheese
• 2 green onions, white and green parts, sliced
• salt
• pepper

Instructions

Combine the black beans, green chilies, salt and pepper in a food processor.

Process until smooth then spread in the bottom of a serving dish. Clean the food processor, you’ll need it again shortly.

In a bowl, stir together the Chobani and taco seasoning until well combined.

Spread on top of the of the black bean layer.

Add 2 avocados, a large handful of cilantro, the jalapeno, the juice of two limes and salt to the food processor.

Process until only slightly chunky, scraping down the bowl once or twice. Spread on top of the Greek yogurt layer.

In a bowl, combine the corn, minced red onion, 3 Tablespoons of minced cilantro, olive oil, the juice of two limes and a generous amount of salt {start with a small amount, taste, then adjust}. Spread on top of the avocado layer.

Dice the tomatoes and add on top of the corn salsa.

Shred the cheese and slice the scallions.

Add the last two layers.

Serve with tortilla chips.