Layered Bean Dip Recipe Print Page

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Appetizer Recipes

Photo by: Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Layered Bean Dip

This easy appetizer mixes all of your favorite Mexican flavors for a dip that is sure to be a crowd-pleaser. Serve with pita chips or baked tortilla chips.

Cooking Light SEPTEMBER 2001

Yield: about 2 1/2 cups dip (serving size: 1/4 cup)

Ingredients

1 (16-ounce) can fat-free refried beans
1 (15-ounce) can black beans, rinsed and drained
1/2 cup reduced-fat sour cream

1 cup bottled salsa
1 cup (4 ounces) preshredded reduced-fat Mexican blend or cheddar cheese
Chopped cilantro (optional)

Preparation

Preheat oven to 375°.

Combine beans; spread in an 8-inch square baking dish. Spread sour cream over beans; top with salsa and cheese. Cover; bake at 375° for 20 minutes. Uncover; bake 10 minutes or until bubbly. Garnish with cilantro, if desired.

Note: To make pita chips, cut 5 (6-inch) onion-flavored or regular pitas into 8 wedges each. Arrange on a baking sheet coated with cooking spray. Lightly coat tops of wedges with cooking spray, sprinkle with 1/2 teaspoon garlic powder and 1/4 teaspoon salt. Bake at 375º for 8 minutes or until lightly browned.

Nutritional Information

Amount per serving

Calories: 107
Calories from fat: 19%
Fat: 2.3g
Saturated fat: 1.4g
Monounsaturated fat: 0.2g
Polyunsaturated fat: 0.0g
Protein: 8.8g
Carbohydrate: 15.8g
Fiber: 5.8g
Cholesterol: 9mg
Iron: 1.6mg
Sodium: 497mg
Calcium: 111mg

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Layered Bean Dip recipe