Diane Henderiks' 5-Layer Jalapeno Hummus Dip
1 cup reduced fat sour cream
1 teaspoon fresh lime juice
2 tablespoons finely chopped cilantro
10 ounce container Sabra Jalapeno hummus
1 cup reduced-fat shredded cheddar cheese
2 ripe avocados; pitted and peeled
14 ounce container Sabra Roasted Garlic Salsa
In a small bowl whisk together sour cream, lime juice and cilantro. Set aside.
Mash avocados in medium bowl then whisk until smooth.
Spread hummus in even layer on the bottom of a small baking dish.
Sprinkle cheese evenly over hummus.
Dollop avocado over cheese and spread out with a spatula.
Dollop sour cream over avocado and spread out with a spatula.Top with salsa and spread out with a spatula.
Cover and chill for at least 30 minutes.
Serve with crispy tortilla or pita chips.