Layered Bean Dip
Try this low calorie bean dip with baked chips next time you crave nachos. It's a fun to eat low-calorie snack.
Prep Time:
25 mins
Total Time:
4 hrs 25 mins
Servings:
Makes 18
Ingredients
-
1 15-ounce can pinto or red kidney beans, drained
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1/4 cup salsa
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1 4-ounce can chopped green chilies, drained
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1/2 of a 7-ounce jar roasted red pepper, drained and chopped (about 1/2 cup), or one 4-ounce jar pimiento, drained and chopped
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1 cup low-fat cottage cheese
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1 cup chopped tomato
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1/4 cup shredded low-fat cheddar cheese
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Tortilla Crisps (recipe follows) or assorted sliced raw vegetables
Directions
1.
In a blender container or food processor bowl place beans and salsa. Cover and blend or process until smooth. Spread mixture evenly in a 9-inch pie plate. Sprinkle with green chilies and roasted red pepper or pimiento.
2.
Wash blender container or food processor bowl. Place cottage cheese in the blender container or food processor bowl. Cover and blend or process until smooth. Then, carefully spread cottage cheese on top of bean mixture in pie plate. Cover and chill for at least 4 hours up to 24 hours before serving.
3.
Before serving, sprinkle tomato and cheddar cheese on top of cottage cheese layer. Serve with Tortilla Crisps or sliced vegetables. Makes 18 (1/2 cup) servings.
Tortilla Crisps
Cut twelve 6-inch flour or corn tortillas each into 6 wedges. Place wedges in a single layer on an ungreased baking sheet. Bake in a 350 degree F. oven for 5 to 10 minutes or until crisp. Serve 4 crisps per serving.
Nutrition information
Calories 75, Total Fat 1 g, Cholesterol 2 mg, Sodium 90 mg, Carbohydrate 13 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Layered Taco Salad
For a spicier version of this pretty, tiered salad, use Monterey Jack cheese with peppers.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
