Layered Bean Dip

Layered Bean Dip Recipe
Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
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.

Yield:

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

Recipe from

Nutritional Information

Calories 107
Caloriesfromfat 19 %
Fat 2.3 g
Satfat 1.4 g
Monofat 0.2 g
Polyfat 0.0 g
Protein 8.8 g
Carbohydrate 15.8 g
Fiber 5.8 g
Cholesterol 9 mg
Iron 1.6 mg
Sodium 497 mg
Calcium 111 mg

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.

Note:

September 2001
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