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Dip - Layered Diablo Dip


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Dip -  Layered Diablo Dip 0 Picture


  • Vegetable cooking spray
  • 6 oz freshly ground raw turkey
  • 6 oz ground round
  • 1/2 cup chopped onion
  • 1 16 oz can pinto beans, drained and mashed (or can use fat free refried beans)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 4 oz can chopped green chiles, undrained
  • 1/2 cup (2 oz) shredded reduced-fat Monterey Jack Cheese
  • 1/2 cup (2 oz) shredded 40% less-fat Cheddar Cheese
  • 3/4 cup no-salt-added commercial picante sauce
  • 1/2 cup nonfat sour cream alternative
  • 1/4 cup sliced green onions
  • Corn Tortilla Chips



Step 1

Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add turkey, ground round and chopped onion; cook until meat is browned, stirring until it crumbles. Drain and pat dry with paper towels. Set aside.
Combine beans, chili powder, and cumin; stir well. Spread bean mixture in a shallow 1 ½ qt baking dish coated with cooking spray; layer meat mixture, green chiles, cheeses, and picante sauce over bean mixture. Bake uncovered at 350 degrees for 20 min. or until cheese melts and mixture is thoroughly heated.

Top dip evenly with sour cream and green onions. Serve with Corn Tortilla chips. Yield: 24 appetizer servings (90 calories (29% from fat) per 3 tablespoons dip and 3 chips.)

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