Avocado Bean Dip
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