Layered Bean Dip

TamTastic

Serve with pita chips or baked tortilla chips.


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.

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

Nutritional Information
CALORIES 107(19% from fat); FAT 2.3g (sat 1.4g,mono 0.2g,poly 0.0g); IRON 1.6mg; CHOLESTEROL 9mg; CALCIUM 111mg; CARBOHYDRATE 15.8g; SODIUM 497mg; PROTEIN 8.8g; FIBER 5.8g



Cooking Light, SEPTEMBER 2001

TamTastic

Serve with pita chips or baked tortilla chips.


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.

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

Nutritional Information
CALORIES 107(19% from fat); FAT 2.3g (sat 1.4g,mono 0.2g,poly 0.0g); IRON 1.6mg; CHOLESTEROL 9mg; CALCIUM 111mg; CARBOHYDRATE 15.8g; SODIUM 497mg; PROTEIN 8.8g; FIBER 5.8g



Cooking Light, SEPTEMBER 2001

NewMK08

One of my favorites! Thanks!! And great tip on baking our own pita chips...Can't wait to try this out!!

shannahrose

were you the one that posted the recipe for 3 bean and veggie chili? can you repost? thanks!

kirstina_23

bump

kristineh86

my mommy makes this!!

Dietprincess

I cannot wait to try this!! I love mexican food, and nachos is one of my favorites! Thanks for all your great recipes!