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This popular party dip gets a face-lift with a few simple changes. Keep fat and calories to a minimum by swapping whole-kernel corn for the customary layer of ground beef.

Recipe by Oxmoor House October 2013

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Credit: Oxmoor House

Recipe Summary test

total:
1 hr
Yield:
Serves 12 (serving size: 1/2 cup dip and 4 tortilla wedges)
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • Cut each tortilla into 8 wedges, and arrange wedges in single layers on 2 baking sheets. Lightly spray wedges with cooking spray; sprinkle with paprika. Bake at 350° for 15 minutes or until lightly browned and crisp. Cool.

  • Combine juice, cumin, and beans in a medium bowl, stirring until well combined. Spread mixture evenly into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Spread salsa evenly over beans. Combine corn, onions, and olives; spoon corn mixture evenly over salsa. Sprinkle cheese over corn mixture. Bake at 350° for 20 minutes or until bubbly. Let stand 10 minutes. Top with sour cream; sprinkle with cilantro. Serve with tortilla chips.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Nutrition Facts

162 calories; fat 5.6g; saturated fat 2.4g; mono fat 1.9g; poly fat 0.4g; protein 6.8g; carbohydrates 23.2g; fiber 2.8g; cholesterol 13mg; iron 1.3mg; sodium 331mg; calcium 143mg.
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