Spicy Avocado and Bean Dip

1/4 cup fresh lime juice, divided
1/4 cup bottled salsa
1/4 tsp kosher salt, divided
1/8 tsp ground chipotle chile peper
2 cans black beans (30 oz), rinsed and drained
3/4 cup (6 oz) low-fat cream cheese
2 ripe peeled avocados
2 garlic cloves
1 1/2 cups shredded iceberg lettuce
1 1/4 cups diced tomato

1. Place 2 Tbsp juice, salsa, 1/8 tsp salt, pepper, and beans in a food processor; process until smooth. Spread bean mixture in bottom of 11x7 baking dish.
2. Combine remaining 2 Tbsp juice, remaining 1/8 tsp salt, cream cheese, avocados, and garlic in a food processor bowl; process until smooth. Spread avocado layer over bean mixture. Top with lettuce, tomato.

Yield: 20 servings.

Cooking Light.