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Layered Bean Dip

TamTastic
TamTastic Posts: 19,224 Member
edited September 2024 in Recipes
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

bean-dip-ck-226694-l.jpg

Replies

  • TamTastic
    TamTastic Posts: 19,224 Member
    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

    bean-dip-ck-226694-l.jpg
  • NewMK08
    NewMK08 Posts: 399 Member
    One of my favorites! Thanks!! And great tip on baking our own pita chips...Can't wait to try this out!!
  • shannahrose
    shannahrose Posts: 585 Member
    were you the one that posted the recipe for 3 bean and veggie chili? can you repost? thanks!
  • kirstina_23
    kirstina_23 Posts: 448 Member
    bump
  • kristineh86
    kristineh86 Posts: 134
    my mommy makes this!! :)
  • Dietprincess
    Dietprincess Posts: 24
    I cannot wait to try this!! I love mexican food, and nachos is one of my favorites! Thanks for all your great recipes!
This discussion has been closed.

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