Mexican Layered Dip With Baked Tortilla Chips

Serves 8.

Note: You won't miss the fat in this lighter version of a favorite game day classic. From Meredith Deeds.

• 12 (6-in.) corn tortillas

2 tbsp. olive oil, plus 1 tsp., divided

• 1/4 tsp. salt

• 1 small onion, chopped

• 2 garlic cloves, minced

• 1/2 tsp. ground cumin

• 1/4 teaspoon dried oregano

1 (15-ounce) can black beans, drained, liquid reserved

• 1 avocado, diced

• 1/2 c. store-bought salsa

• 3/4 c. light sour cream

1 tbsp. finely chopped chipotle chile in adobo sauce

• 1 tbsp. fresh lime juice

1/2 c. shredded Cheddar cheese

• 2 tbsp. cilantro, chopped

• 2 green onions, thinly sliced

Directions

Preheat oven to 400 degrees. Lightly brush both sides of each tortilla with 2 tablespoons olive oil. Cut each tortilla into 6 wedges. Arrange wedges in a single layer on 2 large baking sheets. Sprinkle with salt. Bake for 10 minutes or until golden brown and crisp, stirring occasionally and switching pan positions halfway through baking.

In a small skillet, heat the remaining 1 teaspoon oil over medium heat. Add the onion and sauté for 4 minutes or until softened. Add the garlic, cumin and oregano, and cook, stirring, for another minute, or until fragrant. Transfer the onion mixture to a medium bowl and add the beans. Mash with a fork until well combined and slightly creamy. (If you prefer a smooth texture, pulse a few times in a food processor.) If the consistency is too stiff to dip a chip in, add a tablespoon or two of the reserved bean liquid.

Spread the mixture onto the bottom of a (1-quart) shallow edged serving dish.

In a small bowl, combine the diced avocado with the salsa and spread over the bean mixture.

In another small bowl, combine the sour cream with chipotle and lime juice, and spread that over the avocado salsa.

Top with the cheese, cilantro and green onions and serve with the baked chips.

Nutrition information per serving:

Calories 263 Fat 13 g Sodium 425 mg

Carbohydrates 31 g Saturated fat 4 g Calcium 140 mg

Protein 8 g Cholesterol 16 mg Dietary fiber 8 g

Diabetic exchanges per serving: 2 bread/starch, 2 ½ fat.