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Southwestern Layered Bean Dip

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  20 Minutes
  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
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
Part of These Recipe Collections Find Similar Recipes »
 Dip-It Good: Easy Dips & Spreads
 Hearty Bean Dips
Nutrition Facts per Serving
Yield:   12 servings, about 1/2 cup each
Calories: 146
Fat. Total: 7g
Protein: 7g
Carbohydrates, Total: 15g
Fat, Saturated: 3g
Fiber: 5g
Cholesterol: 12mg
Sodium: 288mg
% Cal. from Fat: 43%
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