MEXICAN FIVE LAYER DIP:
1 cup dried pinto beans
3 tomatoes seeded and chopped
1 small whiten onion chopped
3/4 cup packed cilantro, divided
1/2 tsp sea salt
Pepper to taste
2 ripe avocados
6 oz reduced fat cheddar cheese
1 and 1/2 cup low day greek yogurt
Rinse dried beans, put into medium sauce pan, cover with water, bring to a boil and cook on high for two minutes. Take off stove and let beans sit for one hour.
Rinse beans, return to pan, cover with 2 inches of water above beans, bring to a boil, reduce to a low heat, cover and let cook for 1.5-2 hours (until beans are tender). Once done, set aside around 2/3 cup of the bean liquid.
In a medium bowl, combine tomatoes, onions, jalapeño, 2/3 of the cilantro, squeeze 1 lime over mixture, and salt and pepper to taste.
In a food processor add avocados, juice of one lime, the rest of the cilantro, purée until chunky, add salt and pepper to taste.
In a food processor, add beans and 1/3 cup of cooking liquid, purée, add extra liquid until desired consistency, add 1/2 tsp salt and pepper to taste, pulse to combine .
(I used individual cups but, you can use whatever)
Bean on bottom, sprinkle cheese on beans, layer avocado mixture on top of cheese, add Greek yogurt on top of avocado mixture, with a fork (to drain liquid) add tomato mixture on top of yogurt, serve or chill for up to 4 hours (if you layer correctly/keep air out/ do individual cups they last much longer), I garnished with organic blue and white corn chips (which I also had a bowl of for extras for dipping)
For the original recipe check out: http://dailydishrecipes.com/clean-eating-mexican-layer-dip/