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Southwestern Layered Bean Dip

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Source: © EatingWell Magazine

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Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  12 servings, about 1/2 cup each

Our take on this classic party dip is made with lower-fat sour cream, plenty of fiber-rich beans and vegetables—and it's still just as delicious. Scoop it up with tortilla chips.

Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 1 day. To serve, continue with Steps 2 & 3.

RECIPE INGREDIENTS

1 16-ounce can fat-free refried beans preferably spicy

1 15-ounce can black beans rinsed

4 scallions sliced

1/2 cup prepared salsa

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 cup pickled jalapeno slices chopped

1 cup shredded Monterey Jack or cheddar cheese

1/2 cup reduced-fat sour cream

1 1/2 cups cups chopped romaine lettuce

1 medium tomato chopped

1 medium avocado chopped

1/4 cup canned sliced black olives (optional)

Southwestern Layered Bean Dip Recipe at Cooking.com

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DIRECTIONS

Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapenos in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.

Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.

Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: 12 servings, about 1/2 cup each

Calories:

146

Fat. Total:

Protein:

Carbohydrates, Total:

15g

Fat, Saturated:

Fiber:

Cholesterol:

12mg

Sodium:

288mg

% Cal. from Fat:

43%

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Southwestern Layered Bean Dip

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