Southwestern Layered Bean Dip

By mamapig

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.

Ingredients

• 1 16 oz. can nonfat refried beans, preferably “spicy”
• 1 15 oz. can black beans, rinsed
• 4 scallions, sliced
• 1/2 cup prepared salsa
• 1/2 tsp. ground cumin
• 1/2 tsp. chili powder
• 1/4 cup pickled jalapeño slices, chopped
• 1 cup shredded Monterey Jack, or Cheddar cheese
• 1/2 cup reduced-fat sour cream
• 1 1/2 cup chopped romaine lettuce
• 1 med tomato, chopped
• 1 med avocado, chopped
• 1/4 cup canned sliced black olives, (optional)

Preparation

Step 1

Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapeños in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese

Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes

Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).

TIPS & NOTES
Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 1 day. To serve, continue with Steps 2 & 3.