Friday night and it’s finger foods in front of a good video. Though our family is most fond of hot dips, this cold dip was so refreshingly delicious with its white and black beans and lower-fat avocado-pea guacamole that it earned “keeper” status in our household.

Layered White Bean and Avocado-Pea Guacamole Dip

1-15 oz can cannellini beans, drained and rinsed

1 cup reduced-fat sour cream, divided

2 tbsp taco seasoning, divided

2 avocados, peeled, pitted, and coarsely chopped

1-1/4 cup frozen green peas, thawed

1 tbsp + 1 tsp fresh-squeezed lime juice

1/3 cup diced red onion

2 tbsp chopped fresh cilantro, divided

1/4 tsp salt

pinch ground black pepper

1-15 oz can seasoned black beans, drained and rinsed

2 cups salsa (I used mild)

1-1/4 cup shredded sharp cheddar cheese

2 cups chopped romaine lettuce

1 large tomato, diced

2 green onions, sliced thin

1 tbsp finely diced jalapenos

Tortilla chips

1) Place beans, sour cream (reserving 2 tbsp for topping), and taco seasoning (reserving 1 tsp for guacamole) in bowl of food processor; puree until smooth; spread bean mixture in bottom of large bowl (preferably clear so you can see the pretty layers); set aside

2) Clean food processor bowl and fill with avocado, peas, lime juice, onion, cilantro (reserving 1 tbsp for topping), reserved 1 tsp taco seasoning, salt, and pepper; puree until smooth; spread guacamole mixture over bean mixture

3) Evenly distribute black beans over guacamole, followed by salsa, cheese, lettuce, tomato, reserved 2 tbsp sour cream, green onions, jalapenos, and reserved 1 tbsp cilantro; chill in refrigerator at least an hour and serve with tortilla chips (or thinly sliced baguette)

Servings: 12-16 as an appetizer (though, by all means, make a meal of it if you can’t help yourself)