Monday, October 8, 2007

Avacado and Bean Salsa Dip

Avocados have potassium, vitamin E, C, and B6. Although it is known to have a high fat content, it actually helps to lower cholesterol in our bodies. That advantage, and the vitamin content, shows we should keep this green fruit in our diets. Fat is needed in our bodies, and moderation, as with most healthy diets, is the key. Many of us stay away from this high fat fruit, but the positive far outweighs the negative benefits of its use.
Avocados have medicinal qualities as well. They are used in alternative medicine to treat arthritis, high cholesterol, and gum disease. Its pulp can be used to treat skin rashes and sunburns.

One avocado gives us up to fifteen percent of the vitamin E our body requires daily. Vitamin E is an antioxidant that provides the needed nutrients for the prevention of the breaking down of our body tissues and helps with the metabolism of the cells in our body. It protects our cells from damage. It is also used to protect our skin against damaging ultraviolet rays from the sun. If our body is deficient in vitamin A, we can have digestive problems ,caused by malabsorption (defective or inadequate absorption of nutrients from the intestinal tract, as defined by and gall bladder or liver problems.

Making a avocado dip is an excellent way to add this green fruit to any diet. This Low Fat Mexican Bean Dip will astound you with it’s flavor. This bean dip uses refried beans, which have zero fat content, and fresh avocados.
1 Large Can Refried Beans
1 Package Taco Seasoning
1 Small Can Chopped Chilies
2 Ripe Avocados
2 1/2 Tablespoons Lemon Juice
1 Large Jar Salsa (Medium or Mild version)
1 1/2 Cups Low Fat Sour Cream
3 1/2 Cups Shredded Iceberg Lettuce
2 Cups Shredded Low Fat Cheddar Cheese
1 Can Black Olives, sliced and drained
Tortilla Chips

First soak your lettuce for 30 minutes in ice water. This secret is why lettuce and salads taste so much better at restaurant’s than at home. While the lettuce is soaking, mix beans chilies and taco seasoning. Spread out evenly in a 9 x 13-inch dish. Cut up the avocado and mix lemon juice. Layer this over bean mixture. Spread sour cream on top. Then add lettuce, cheese, salsa and sliced olives. Serve with your favorite beverage and tortilla chips.

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