[recipe] Layered Fiesta Dip

[Guest guest]

This is a more lightened up version of the

typical layered bean dip recipes. Light cheeses

instead of regular, and a pea puree substituted

for the avocado layer. Turst me, it tastes great

and all you will be missing are a few calories.

 

Layered Fiesta Dip

 

2 cans (16oz each) fat-free refried beans

1 can (4oz) chopped green chilies, undrained

2 cups reduced-fat sour cream

1 envelope reduced-sodium taco seasoning mix

2 cups frozen, thawed

1/4 cup chopped onion

1 Tbs lime juice

1/2 tsp chili powder

2 garlic cloves, minced

Dash hot pepper sauce

1/2 cup shredded reduced-fat cheddar cheese

1/2 cup shredded reduced-fat Monterey Jack cheese

1 cup chopped tomatoes

1/3 cup sliced green onions

Baked tortilla chips

 

In a bowl, combine the beans and chilies; mix well.

Spread onto a 12 inch round serving platter.

Combine the sour cream and taco seasoning;

spoon and spread evenly over the bean mixture.

Set aside. In a blender or food processor, combine

peas, onion, lime juice, chili powder, garlic and hot

pepper sauce; cover and process until smooth.

Spread evenly over sour cream layer. Sprinkle with

cheeses, tomatoes and green onions. Serve with chips.

Yield: 14 servings

 

~ PT ~

 

The pioneers of a warless world are the youth

who refuse military service.

~ Albert Einstein (03/14/1879-1955)