Guest guest Posted September 10, 2001 Report Share Posted September 10, 2001 This recipe is so wonderful, I just had to share * Exported from MasterCook * Layered Bean Dip Recipe By :Robin Vitetta-Miller, Cooking Light, September 2001, page 118 Serving Size : 6 Preparation Time :0:00 Categories : Appetizer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Can (16 Ounce) Fat Free Refried Beans 1 Can (15 Ounce) Black Beans -- rinsed and drained 1/2 Cup Reduced-fat Sour Cream 1 Cup Bottled Salsa 1 Cup (4 Ounces) Preshredded Reduced-fat Mexican Blend Or Cheddar Cheese Chopped Cliantro (optional) Preheat oven to 375F. Combine beans; spread in an 8-inch square baking dish. Spread sour cream over beans, top with salsa and cheese. Cover, bake at 375F for 20 minutes or until bubbly. Garnish with cilantro, if desired. Formatted by: Deany [bear4paw] Yield: " 2 1/2 Cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Serving Ideas : Serve with pita chips or baked tortilla chips NOTES : To make pita chips, cut 5 (6-inch) onion-flavored or regular pitas into 8 wedges each. Arrange on a baking sheet coated with cooking spray. Lightly coat tops of wedges with cooking spray, and sprinkle with 1/2 teaspoon garlic powder and 1/4 teaspoon salt. Bake at 375F for 8 minutes or until lightly browned. Nutr. Assoc. : 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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