5/12/2012 Basket - Veggie Six Layer Dip

Veggie Six Layer Dip

Uses from this basket: Romaine lettuce, tomato, avocado

Other produce: Garlic, lemon, green onion, cilantro, jalapeno

• 1 Tbsp olive oil
• 2 cloves garlic, roughly chopped
• 2 15-ounce cans red kidney beans, drained and rinsed
• 2 cups shredded sharp cheddar cheese
• 3 ripe avocados
• Kosher salt
• 2 tsp fresh lemon juice
• 5 green onions, white and green parts, finely chopped
• 3/4 cup fresh cilantro, finely chopped
• 1 jalapeno, finely chopped
• 1 1/2 cups plain nonfat yogurt, preferably Greek
• 2 cups finely shredded romaine lettuce
• 3 ripe medium tomatoes, diced

Heat the oil in a skillet over medium heat. Add the garlic and beans and heat until fragrant, about 3 minutes. Using a potato masher or fork, mash the beans. Remove from the heat, add 2 tablespoons water and blend with hand mixer until somewhat smooth. Spread in a 2-quart glass dish.

Scatter the cheese over the beans. Halve and pit the avocados; scoop out the flesh into a bowl and mash with 1 teaspoon salt and the lemon juice. Spread the avocado over the cheese.

Mix the yogurt with the green onion, cilantro, and jalapeno in a medium mixing bowl and blend with hand mixer. Spread over the avocado. Top with the lettuce. Season the tomatoes with another teaspoon salt and scatter over the lettuce. Refrigerate for 1-2 hours before serving.