Plenty of black beans, salsa and chopped fresh vegetables mean a healthy amount of dietary fiber in this Tex-Mex layered dip. We use reduced-fat sour cream along with full-fat (and full-flavored) cheese to make the dip lighter without compromising great taste. Be sure to have lots of baked tortilla chips on hand when you serve it. Source: EatingWell Magazine, January/February 2007

EatingWell Test Kitchen



  • Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapenos in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.

  • Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.

  • Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).


Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 1 day. To serve, continue with Steps 2 & 3.

Nutrition Facts

145 calories; 6.7 g total fat; 2.9 g saturated fat; 12 mg cholesterol; 332 mg sodium. 255 mg potassium; 15.2 g carbohydrates; 5.2 g fiber; 2 g sugar; 7.4 g protein; 864 IU vitamin a iu; 5 mg vitamin c; 43 mcg folate; 120 mg calcium; 2 mg iron; 13 mg magnesium;

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