Rating: 4.5 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light September 2001

Gallery

Credit: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

    Advertisement
  • 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.

Nutrition Facts

107 calories; calories from fat 19%; fat 2.3g; saturated fat 1.4g; mono fat 0.2g; protein 8.8g; carbohydrates 15.8g; fiber 5.8g; cholesterol 9mg; iron 1.6mg; sodium 497mg; calcium 111mg.
Advertisement