Southwestern Layered Bean Dip

Southwestern Layered Bean Dip
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Eating Well Magazine

1 16-oz. can fat-free refried beans, preferably “spicy”
1 15-oz. can black beans, rinsed
4 scallions, sliced
1/2 cup prepared salsa
1/2 teaspoon ground cumin
1/2 teaspoon 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 cups chopped romaine lettuce
1 medium tomato, chopped
1 medium avocado, chopped
1/4 cup canned sliced black olives (optional)

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 and sprinkle with cheese.

2. Microwave on high until the cheese is melted and the beans are hot, 3-to-5 minutes.

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

Makes 12 servings, about 1/2 cup each.

Prepare through Step 1, cover, and refrigerate for up to 1 day.  To serve, continue with Steps 2 and 3. 

Our take on this classic party dip is made with lower-fat sour cream, plenty of fiber-rich beans and vegetables—and it’s still just as delicious.  Scoop it up with tortilla chips.