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South Western Layered Bean Dip Recipe

Description

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!

Ingredients

  • 1 - 16 oz. can nonfat refried beans, preferably spicy
  • 1 - 15 oz. can black beans, rinsed
  • 4 scallions, sliced
  • 1/2 c. prepared salsa
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/4 c. pickled jalapeño slices, chopped
  • 1 c. shredded Monterey Jack or Cheddar cheese
  • 1/2 c. reduced-fat sour cream
  • 1 1/2 c. chopped romaine lettuce
  • 1 medium tomato, chopped
  • 1 medium avocado, chopped
  • 1/4 c. canned sliced black olives, optional

Instructions

Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapeños 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.


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