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Southwestern Layered Bean Dip

January/February 2007

Your rating: None Average: 3.9 (135 votes)

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.



READER'S COMMENT:
"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! :) "

19 Reviews for Southwestern Layered Bean Dip

02/06/2011
Delicious

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.

Comments
10/26/2010

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! :)

Comments (1)

8 comments

 
jennifermuzzi wrote 4 years 11 weeks ago

most of the fat is from the avocado- so it's good monounsaturated fats. To lower the saturated fats, use the reduced fat cheeses that will help.

07/22/2010
Anonymous

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.

Comments (1)

8 comments

 
deetsgooch wrote 4 years 11 weeks ago

I respectfully disagree with you. Using your calculations, this recipe would serve 6 people, that would be 2/3 of a can of beans and 1.5 ounces of cheese each. To me that sounds more like a lunch portion than a snack size. Many other dip recipes use 2 tablespoons as a serving size which I find to be unrealistic. There are 8T in a half cup, which means you could serve yourself a half cup of ths dip with 8 baked chips and scoop a little onto each chip. That would be very satisfying to me. Along with a veggie tray with a healthy yogurt-based dip I would not feel deprived at a party at all. It is our own responsibility to control our portion sizes and watch what we eat. I would make this recipe using a reduced fat cheese to lower the fat content further.

07/04/2010
Anonymous

This dip was the highlight of our early July 4th BBQ. 6 adults polished all but a tiny bit of it off in very little time. The changes I made were:
1. Served it cold (it was in the 90's a very humid so I wasn't in the mood for a warm dish)
2. sprinkled cilantro over the top (i have fresh growing in my backyard)
3. used the leftover jalapeno slices to garnish the top

I LOVE LOVE LOVE this dip! Will probably use more jalapenos next time, as I like things very spicy.

Comments
03/05/2010
Anonymous

The only bad thing about this dip was that because it was heated and had dairy, I didn't dare eat the leftovers after it sat out for the whole Superbowl. Next time I need to move things into the fridge sooner so we can enjoy this dip twice because it's so delicious!

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