Southwestern Layered Dip with Chips

Serves:

• Bean Layer
• 2 cans (16 oz. each) lowfat refried black beans
• 1/4 cup chopped cilantro
• 1/2 tsp freshly grated lime peel
• 2 Tbsp fresh lime juice
• 1 Tbsp hot Mexican chili powder
• 1 tsp minced garlic
• Guacamole layer
• 2 large, ripe Hass avocados
• 2 Tbsp fresh lime juice
• 2 Tbsp minced red onion
• 1 tsp salt
• 1 tsp hot-pepper sauce
• 1 Tbsp chopped cilantro
• 1 cup reduced-fat sour cream
• 1 cup (4 oz) preshredded Monterey Jack cheese blend
• 2 cups purchased refrigerated salsa
• Garnish: cilantro sprigs and lime wedges
• Serve with: assorted tortilla chips