Posted on May 25, 2018 at 11:35 AM by IWLS Dietitians
3 medium-sized ripe avocados
2 Tbsp. lemon juice
½ tsp. salt
¼ tsp. pepper
1 & ½ C plain Greek yogurt
2 cans (9 oz. each) bean dip or 2 cans refried beans — or make your own, or just use canned rinsed/drained whole black or pinto beans!
1 bunch green onions, chopped (optional)
3 medium-sized ripe tomatoes, chopped
2 cans (3 ½ oz. each) pitted ripe sliced olives, drained (optional)
1 package (8 oz.) grated sharp cheddar cheese
1. Peel, pit and mash avocados in a bowl with lemon juice, salt and pepper (or put in blender). If you’re in a hurry and don’t have any ripe avocados, you can also substitute 2 containers of mildly seasoned guacamole dip from the refrigerated section at the grocery store.
2. In another bowl, combine yogurt and taco seasoning mix.
3. To assemble:
Spread bean dip/refried beans on a LARGE shallow serving platter.
Spread avocado mixture over bean dip.
Spread yogurt-taco mixture over the avocado mixture.
Sprinkle with the chopped green onions, then the tomatoes, and finally the olives.
Cover with the grated cheddar cheese.
Serve with sliced peppers, celery or cucumbers for a low carbohydrate option.