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Low Carb Dip and Chips Recipe

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4 Layer Dip & Chips
4 Layer Dip & Chips

Ingredients: # Carbs
2 cans Eden Organic Black SOY Beans (NOT Black Beans!)+herbs 8.0
12 oz Sour Cream 12.0
12 oz Guacamole 12.0
8 oz Shredded Mexican Cheese 8.0
8 oz black olives, chopped (optional) (4.0)

8 La Tortilla Factory Low-Carb Tortillas 24.0

Empty both cans of Black Soy Beans, INCLUDING liquid, into a pan heated with some oil (more or less is ok, your choice). Over medium heat, mash the beans with a potato masher while they cook. Add seasonings to taste--salt, pepper, garlic, herbs. Continue to cook and mash for about 10-15 minutes until the beans reach the proper consistency of refried beans. The skins on the beans will make this a not totally smooth consistency, but if too much moisture is cooked out you can add back more water as desired. Remove from heat and let sit until cool.

In a (preferably glass) rectangular pan, place the refried beans evenly across the bottom. Carefully add the sour cream to form the 2nd layer, then the Guacamole (mashed avocado with seasonings to taste such as chili powder, salt, pepper, coriander). Sprinkle the cheese on top. If desired, chop black olives and add them on top, or place them on top whole as a garnishment. Refrigerate if not serving immediately.

Just before serving, cut each tortilla into 8 even wedges and fry them briefly in oil (either in a pan or deep fryer) until slighly crisp and just starting to brown (don't overcook!).

Serve the tortilla chips immediately with the dip.

Serves 8. Each serving provides 8 to 8.5 carbs, depending on whether olives are added.

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