11Feb2013Avocado Bean Dip with Baked Lime Chips This is a Sponsored post written by me on behalf of Avocados from Mexico for SocialSpark. All opinions are 100% mine. We LOVE Avocados from Mexico in this family! They’re just so creamy and good! I just tried out the Share the Avocado Love Facebook app – so fun. During the month of February, you can download ringtones, desktop wallpaper, and send a friend a virtual avocado gift. I’m sporting an “I heart Avocados” badge on my sidebar. Love it! They even have a new Avocados from Mexico Cafe Press store where you can purchase items to sport your avocado love wherever you go. I decided to review two tshirts for the boys, I can’t wait for them to come in! I think they’ll look adorable! A while ago I shared with you my Secret Ingredient Chocolate Banana Bread, can you guess what the secret ingredient is? 🙂 Avocado is a great way to replace unhealthy fats in baked goods, and you (and your kids) wouldn’t know the difference! Most of the time we eat avocados in Mexican dishes, and this Avocado Bean Dip has quickly become a favorite around here! This fresh dip has lots of healthy ingredients and is served cold – just layer the ingredients in a fun dish and refrigerate. And oh my word, the baked chips. If you have never made baked chips before, go do it now!! I can’t even begin to tell you how much better they taste than store bought tortilla chips. Plus, you control the amount of salt. A win – win! Avocado Bean Dip with Baked Lime Chips 1 cup sour cream 1 tablespoon taco seasoning 1 – 2 avocados, chopped 2 limes 1 teaspoon dried cilantro 16 oz can refried beans 1 pint cherry tomatoes, quartered 15 oz can black beans, drained and rinsed 8 tortillas, burrito sized kosher saltIn a small bowl, combine sour cream and taco seasoning. Set aside. In the bottom of a 2 quart dish, spread refried beans. Spoon sour cream mixture over top. Then layer the black beans and tomatoes. Combine avocadoes, cilantro, and the juice of one lime. Spread chopped avocado over tomatoes. Cover and refrigerate until ready to serve. For the chips, use a pizza cutter to cut each tortilla into 8 wedges. Spread wedges in a single layer on a cookie sheet sprayed with cooking spray (you’ll need to bake in two batches, unless you have enough cookie sheets). Spray tops of tortilla wedges lightly with cooking spray and sprinkle with desired amount of salt. Bake at 350 for about 10 minutes, or until edges are brown and chips are crisp (keep an eye on them). Immediately squeeze fresh lime juice over chips and let cool. Serve with dip. Are you feeling the avocado love yet?? You will once you make this dip! Linking up to these fabulous parties. Check them out!