Three-Layer Mexican Dip


Step 1

Place beans in a medium bowl and smash using a potato masher until mixture is semi-smooth. Stir in 1 tbsp Chobani, garlic, 2 tsp lime juice, and ¼ tsp salt. Spread bean mixture into serving dish and set aside.

Step 2

In a medium bowl mash avocados with remaining 1 cup Chobani, jalapeño, cumin, remaining ¼ tsp salt and remaining 1 tsp lime juice.

Step 3

Spread guacamole on top of beans and top with salsa. Cover and refrigerate at least 2 hours. Let dip sit out at room temperature for 15 minutes before serving with tortilla chips.