Tuesday, May 26, 2009

Layered Taco Dip

16 oz. refried beans (fatfree)
1 1/2 C. shredded Mexican cheese, divided
1 can (small) black olives, sliced
1 C. salsa
1 bunch cilantro, chopped
1 1/2 C. light sour cream
1/4 small onion, finely diced
1 1/2 C. shredded lettuce

In a clear glass shallow bowl (or pie plate), layer the ingredients:
refried beans - spread evenly
3/4 C. cheese
black olives
1/2 C. salsa
diced onion
shredded lettuce
remaining cheese
remaining salsa
sour cream

Top with guacamole, if desired.
Refrigerate for 2 hours before serving.
Serve with tortilla chips
Yield = 8-10 servings.

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