Av­o­cado Bean Dip

Delight Gluten Free - - Indulge -

YIELD: 12 SERV­INGS TO­TAL TIME: 15 MIN­UTES GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE

Make your Av­o­cado Bean Dip with Larry’s South­west­ern Chipotle Sauce and you will never go back to us­ing salsa again. Black beans sim­mered with Larry’s Chipotle, sprin­kled with grated cheese, fresh minced jalapenos and chopped tomato, driz­zled with sour cream, dol­lops of chunky av­o­cado, with toma­toes, cilantro and lemons on the side.

1 16-ounce can black beans, drained 1 16-ounce jar Larry’s Chipotle Sauce 1 cup grated Mon­ter­rey Jack

or ched­dar cheese ¼ cup minced fresh jalapeno ¼ cup finely chopped fresh tomato 2 av­o­ca­dos ¾ cup sour cream ½ cup minced cilantro 2 fresh limes cut into wedges Bag of tor­tilla chips

Pour the beans and Larry’s Chipotle into a small sauce pan and cook over medium heat un­til hot. Mash the beans and the sauce to­gether to form a chunky paste. Spread the bean paste out on a large plat­ter or two. Top with the grated cheese, jalapenos, tomato. Spoon the sour cream in dol­lops over that. Cut the av­o­ca­dos in half, re­move the pits, and scoop out small chunks and scat­ter around over the sour cream. Sprin­kle the cilantro over ev­ery­thing and sur­round with the lime wedges. Driz­zle the lime juice over ev­ery­thing and dig in with the tor­tilla chips.

NU­TRI­TION PER SERV­ING: CALORIES: 439, FAT: 32G, SAT­U­RATED FAT 7G, CHOLES­TEROL: 20MG, SODIUM: 484MG, CAR­BO­HY­DRATES: 33G, FIBER: 6G, SUG­ARS: 1G, PROTEIN: 7G

In a medium sized bowl mix to­gether the ground chicken, egg, bread crumbs, salt, and pep­per. Heat the oil over medium in a large skil­let. Form meat­balls no larger than a ping pong ball and add them to the pan. Cook them turn­ing of­ten un­til the meat­balls are brown on all sides, about 5 to 10 min­utes. Pour Larry’s Mole Sauce over the meat­balls, turn the heat to medium-low, then cover and sim­mer for 10 to 15 min­utes.

NU­TRI­TION PER SERV­ING: CALORIES: 340, FAT: 18G, SAT­U­RATED FAT 4G, CHOLES­TEROL: 144MG, SODIUM: 1459MG, CAR­BO­HY­DRATES: 19G, FIBER: 3G, SUG­ARS: 8G, PROTEIN: 25G

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