Layered Tex-Mex Dip

Serves:

• White Bean Layer
• 15.5 oz each) small white beans, rinsed
• 1 cup lightly packed cilantro leaves
• 1/4 cup fresh lemon juice
• 1 tsp ground cumin
• 1 tsp minced garlic
• 1 jar (16 oz) chunky salsa (mild, medium or hot, your choice), well drained
• Refried Bean Layer
• 1 can (16 oz) refried beans with green chiles
• 1 Tbsp fresh lemon juice
• 1/2 tsp ground cumin
• 1/2 tsp minced garlic
• 1/4 cup minced scallions
• Sour Cream Layer
• 3/4 cup reduced-fat sour cream
• 1/2 brick (4 oz) 1/3-less-fat cream cheese (Neufchâtel)
• 1 Tbsp hot pepper sauce
• 1 cup shredded Cheddar cheese
• Decorations: green part of 1 scallion, cut in thin strips
• Dippers: tortilla chips and raw vegetables