Healthier (Yes Its True!!!), Best Ever, Layered Nacho Dip - cooking recipe

Ingredients

1 (19 ounce) can white kidney beans, drained and rinsed
2 cups light sour cream (5%)
3 tablespoons low-sodium taco seasoning
1 cup frozen green pea, thawed
1 (4 ounce) can diced green chilies
3 large avocados
1 1/2 tablespoons lime juice
1 teaspoon garlic, minced
1/3 cup red onion, minced
1 tablespoon fresh cilantro, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (8 ounce) container light garden vegetable cream cheese spread
2 cups salsa
1 cup reduced-fat sharp cheddar cheese, grated
1 1/2 cups iceberg lettuce, chopped
1/3 cup red bell pepper, minced
1/4 cup green onion, chopped
2 tablespoons black olives, minced (optional)

Preparation

First Layer (Bottom): Place beans, 1 cup sour cream and 2tbsp of the taco seasoning in the bowl of a mini food processor and puree until smooth. Spread evenly over bottom of 8 x 11 x 2-inch glass baking dish. Cover and refrigerate with plastic wrap while you make second layer.
Second Layer: Place peas and green chiles (with their liquid) in the bowl of a mini food processor and puree until completely smooth. Set aside.
Peel and pit avocados and place pieces in a large bowl. Toss with lime juice and garlic. Mash well using a potato masher. Add pureed peas, minced onions, 1 tbsp of the fresh chopped cilantro, the remaining tbsp of taco seasoning, salt/pepper and mix well. Spread evenly over bean layer. Cover and refrigerate while you make third layer.
Third Layer: In a medium bowl, stir together 1 cup sour cream and cream cheese until well blended. Spread cream cheese mixture evenly over guacamole.
Fourth Layer: Spread salsa over cream cheese layer.
Fifth Layer: (Cheesy Decorations) Sprinkle grated cheddar evenly over salsa. Top with chopped lettuce, followed by red pepper, green onions and black olives (if using). Cover with plastic wrap and refrigerate for 1 to 2 hours before serving. Serve with multigrain or baked nacho chips.