Prep time: 20 min. Servings: 12 (2½ T. dip with 2 celery sticks and 2 jicama wedges per person)
- 1 14-oz. can reduced-sodium black beans,
drained and rinsed
- 1 c. fat-free Greek yogurt
- ½ t. ground cumin
- ¼ t. salt
- 1 med. avocado, peeled and pit removed
- 1 c. peas, thawed if frozen
- juice of ½ med. lime
- 1 c. tomato, chopped
- ½ c. fat-free shredded cheddar cheese
- 1⁄3 c. scallion, chopped
- 1⁄3 c. cilantro, chopped
- 24 celery sticks
- 24 thin jicama wedges
- Using a fork or potato masher, mash the beans well. Spread evenly into the bottom of your
- In a small bowl, stir the yogurt together with cumin and salt. Spread evenly over the beans.
- Use the same bowl to make your guacamole. Mash the avocado together with the peas until a chunky puree forms. Stir in the lime juice and spread carefully over the yogurt layer
- Top the guacamole layer with layers of chopped tomato, cheese, scallion and cilantro.
- Serve dip with celery sticks and jicama wedges.
Per serving: 90 calories (15 from fat), 2 g total fat (0 g saturated fat), 2 mg cholesterol, 126 mg sodium,
12 g carbohydrates, 4 g fiber, 2 g sugar, 6 g protein.
Exchanges: ½ starch, ½ vegetable, 1 protein, ½ fat.
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