Easy American Seven-Layer Dip

Ingredients:

• 800g canned red beans (2 cans), drained and rinsed
• 1 tbsp. l. olive oil
• 2 cloves garlic, coarsely chopped
• 2 tsp chili paste or any hot sauce
• 1 cup grated low-calorie cheddar cheese
• 1 cup grated mature cheddar cheese
• 2 ripe avocado
• 2 teaspoons of salt
• 2 tsp freshly squeezed lemon juice
• 5 green onions, white and green parts cut into rings
• 3/4 cup fresh cilantro
• 1 jalapeño pepper, cut into rings (can be replaced with mildly hot green pepper)
• 1.5 cups nonfat Greek yogurt
• 2 tbsp finely chopped romaine lettuce
• 3 medium-sized tomatoes

Preparation:

1. Prepare the beans: In a shallow frying pan with olive oil over medium heat, sauté the garlic, red beans, and chili paste until the flavors combine, about 3 minutes.
   
   Using a hand-held puree or a fork, mash the beans. Then remove the pan from the stove, add 2 tablespoons of boiling water, and stir until smooth.
   
   Place the beans in the bottom of a 2-liter glass salad bowl. Sprinkle with cheddar cheese.
2. Prepare avocado: Cut the avocado in half and remove the pit. Scoop out the pulp with a spoon, place it in a bowl, and add a teaspoon of salt and lemon juice; mash until smooth.
   
   Spread the resulting mixture over the cheese.
3. Prepare the dressing: Set aside a small handful of green onions, cilantro, and jalapeño pepper rings for garnish.
   
   Combine the remaining green onions, cilantro, and jalapeño with the Greek yogurt in a blender or food processor; scatter over the avocado mixture.
   
   Sprinkle a small amount of romaine lettuce on top.
4. Dice the tomatoes, season with the remaining teaspoon of salt and sprinkle with the remaining romaine lettuce, piling it on top of the dressing.
5. Sprinkle the remaining green onions, cilantro, and jalapeño peppers on top.
   Serve the seven-layer dip with crispbreads.