Seven-layer tex-mex dip
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (16-ounce) fat-free refried beans |
| ½ | cup | Salsa |
| 1 | cup | Yogurt Cheese* or fat-free sour cream |
| 1 | cup | (4 ounces) shredded reduced-fat Monterey Jack cheese or reduced-fat cheddar cheese |
| 2 | mediums | Tomatoes; chopped |
| 1 | Avocado; seeded, peeled and diced | |
| ¼ | cup | Sliced green onions |
| 2 | tablespoons | Chopped ripe olives |
Directions
Guests will always come back for more after taking just one bite of this ever-so-popular, party-pleasing dip. Calories, fat and cholesterol were reduced by:
* Using fat-free refried beans * Using fat-free yogurt cheese or fat-free sour cream instead of regular sour cream * Reducing the amount of avocado Before After Calories 137 76 Fat (g.) 10 4 % Calories from Fat 66% 47% Cholesterol (mg.) 13 5
In a medium bowl, stir together the refried beans and salsa. Spread the bean mixture on a 9-inch platter or in a pie plate. Spread the yogurt cheese or sour cream on top of the bean layer. Then layer the shredded cheese, tomatoes, avocados, green onions and olives on top. If desired, cover and refrigerate for up to 4 hours. Serve with tortilla chips.
Makes 16 servings.
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 22, 1998