Layered Bean Dip

32 ounces low-fat refried black beans -- (2 cans)


1/2 cup chopped cilantro

1 teaspoon minced garlic

2 ripe avocados

2 tablespoons cooked; minced red onion

1 cup reduced-fat sour cream

1 cup shredded Monterey-Jack cheese

salt and pepper to taste



Combine refried beans, half of the cilantro and garlic into a medium bowl.

Stir to blend well. Put bean layer in a 9 inch square or round serving

platter. Halve avocados, scoop out pits and put flesh into a medium bowl.

Add the cooked onion and salt and pepper to taste and mash until smooth.

Place avocado mixture over bean mixture and spread to cover bean layer.

Sprinkle with remaining cilantro. Spread sour cream over the mixture.

Sprinkle with cheese. Serve with Tortilla Chips. Dip can be served

immediately or cover and refrigerate.