Six Layers And A Chip Dip Recipe

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Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 teaspoons chili powder

2 cups lowfat shredded Cheddar

1/2 cup fresh cilantro, leaves and some stems, roughly chopped, plus more for garnish

1 (15-ounce) can pinto beans, drained and rinsed

3 ripe medium tomatoes, diced

2 ripe avocados, preferably Hass

Baked tortilla chips, for dipping

1 jalapeno, stemmed, finely chopped, (with seeds for more heat)

5 scallions (white and green), thinly sliced

1 1/2 cups nonfat yogurt, preferably Greek

2 cups chopped romaine lettuce

2 cloves garlic

2 tablespoons water

2 teaspoons kosher salt

1 tablespoon extra-virgin olive oil

1(15-ounce) can black beans, drained and rinsed

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