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Quick, Healthy Southwestern Layered Bean Dip Recipe

To make this bean dip healthier without sacrificing great taste, we use nonfat refried beans, reduced-fat sour cream, fiber-packed black beans and chopped fresh veggies. Serve with baked tortilla chips for a healthy appetizer or snack recipe.

To make this Tex-Mex dip healthier without sacrificing great taste, use nonfat refried beans and reduced-fat sour cream, and add extra veggies. First, in a medium bowl, start with 1 16-ounce can of nonfat refried beans. Add 1 15-ounce can of black beans that you've rinsed, 4 sliced scallions, 1/2 cup salsa, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder and 1/4 cup chopped pickled jalapeño slices. Stir to combine well. Transfer to a shallow 2-quart microwave-safe dish. Sprinkle with 1 cup shredded Monterey Jack or Cheddar cheese. Microwave on High until the cheese is melted and the beans are hot, about 3 to 5 minutes. Next, spread 1/2 cup reduced- fat sour cream evenly over the hot bean mixture. On top, sprinkle 1-1/2 cups chopped romaine lettuce, 1 chopped medium tomato, 1 chopped medium avocado and 1/4 cup canned sliced black olives. With baked tortilla chips, this makes a healthy appetizer or snack. Find this recipe and more healthy recipes, on www.eatingwell.com.
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