Southwestern Layered Bean Dip

Southwestern Layered Bean Dip

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.

Recipe from EatingWell
SERVINGS
6
YIELD
12 servings, about 1/2 cup each
PREP TIME
20 mins
TOTAL TIME
20 mins

Southwestern Layered Bean Dip

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.

Recipe from EatingWell
Recipe from EatingWell
Ingredients
  • 1  16  ounce can nonfat refried beans, preferably "spicy"
  • 1  15  ounce can black beans, rinsed
  • 4   scallions, sliced
  • 1/2  cup prepared salsa
  • 1/2  teaspoon ground cumin
  • 1/2  teaspoon chili powder
  • 1/4  cup pickled jalapeno slices , chopped
  • 1   cup shredded Monterey Jack, or Cheddar cheese
  • 1/2  cup reduced-fat sour cream
  • 1 1/2  cups chopped romaine lettuce
  • 1   medium tomato, chopped
  • 1   medium avocado, chopped
  • 1/4  cup canned sliced black olives, (optional)
Related Video
Spicy Italian Sausage Queso

Impress your kids (and their friends) with this Spicy Sausage Queso Dip. See how easy it is to make using Johnsonville Hot Italian Sausage. Goes perfect with chips, garlic toast, veggies and more!

Directions
1. 
Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapenos in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.
2. 
Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.
3. 
Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).
Tip:
1. 
MAKE AHEAD TIP: Prepare through Step 1, cover and refrigerate for up to 1 day. To serve, continue with Steps 2 & 3.

nutrition information

Per Serving: cal. (kcal) 146, Fat, total (g) 7, chol. (mg) 12, sat. fat (g) 3, carb. (g) 15, Monosaturated fat (g) 3, fiber (g) 5, pro. (g) 7, vit. A (IU) 728.85, vit. C (mg) 8.86, sodium (mg) 288, Potassium (mg) 164, Starch () 1, Lean Meat () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top