(The ad below will not display on your printed page)
Southwestern Layered Bean Dip
EatingWell Test Kitchen
“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.”
1 16-ounce can nonfat refried beans, preferably “spicy”
1 15-ounce can black beans, rinsed
4 scallions, sliced
½ cup prepared salsa
½ teaspoon ground cumin
½ teaspoon chili powder
¼ cup pickled jalapeño slices, chopped
1 cup shredded Monterey Jack, or Cheddar cheese
½ cup reduced-fat sour cream
1½ cups chopped romaine lettuce
1 medium tomato, chopped
1 medium avocado, chopped
¼ cup canned sliced black olives, (optional)
1Combine 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.
2Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.
3Spread 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.