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Tuesday, November 16, 2010

Layered Bean Dip

I made this for a Book Club recently, and everyone asked for the recipe.  It's something I got out of an old Cooking Light magazine.  It is SO good you'll be shocked it's light!  You can make this 24 hours before and leave it in the fridge until you are ready to bake it, so it makes for an easy addition to a menu when you are entertaining.

Layered Bean Dip

Serve with pita chips or baked tortilla chip. I double this for a large crowd and serve it in a 9X13 pan. This is a light version of a regular bean dip.

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


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) pre-shredded reduced-fat Mexican blend or cheddar cheese

Chopped cilantro (optional)


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.

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