Nice presentation. No way would this serve 12. Also, I would omit the romaine.
Southwestern Layered Bean Dip
From EatingWell: January/February 2007
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.
16 Reviews for Southwestern Layered Bean Dip
You have to think that somewhere else this would be at least 500 calories. And fat is not your enemy people. You need fat in small quantities.
And I believe 1/2 cup is appropriate because you have to consider that most people have about half a dozen dishes for their superbowl parties. If you are picking into a buffet you need to keep to smaller serving sizes to keep the waist line in check.
I used the fat free sour cream and left off the avocados to decrease the fat content (a medium avocado has 31 grams of fat!--albeit 'good' fat). It was a complete hit.
I absolutely agree about the unrealistic portion size. The dip was delicious, but 7 grams of fat per half a cup is still not what I would call a "low-fat" snack.
But.. DELICIOUS! :)
I would like to note that the serving size calls for 1/2 cup per person. That is half a fist per person. I am guessing that very few people at the Superbowl parties kept their dipping to that small amount. you could pick up that amount in three of four tortilla chips.
I find it disingenuous when healthy cooking magazines get their calorie counts down by cutting the portions to sizes that no average person would eat. I think that the recipe sounds quite healthy and even if the portions were increased to one cup per person, which is far more realistic, it would be a fine addition for a party compared to what it might be if all full fat ingredients were used at much higher portions. I just want Eating Well and other magazines to be real in making nutrition calculations.