Layered Bean Dip

Serve with pita chips or baked tortilla chips.

Yield: about 2 1/2 cups dip (serving size: 1/4 cup)

Ingredients

• 1  (16-ounce) can fat-free refried beans
• 1  (15-ounce) can black beans, rinsed and drained
• 1/2  cup  reduced-fat sour cream
• 1  cup  bottled salsa
• 1  cup  (4 ounces) preshredded reduced-fat Mexican blend or cheddar cheese
• Chopped cilantro (optional)

Preparation

Preheat oven to 375°.

Combine beans; spread in an 8-inch square baking dish. Spread sour cream over beans; top with salsa and cheese. Cover; bake at 375° for 20 minutes. Uncover; bake 10 minutes or until bubbly. Garnish with cilantro, if desired.

Note: To make pita chips, cut 5 (6-inch) onion-flavored or regular pitas into 8 wedges each. Arrange on a baking sheet coated with cooking spray. Lightly coat tops of wedges with cooking spray, sprinkle with 1/2 teaspoon garlic powder and 1/4 teaspoon salt. Bake at 375º for 8 minutes or until lightly browned.

Nutritional Information

Calories:

107 (19% from fat)

Fat:

2.3g (sat 1.4g,mono 0.2g,poly 0.0g)

Protein:

8.8g

Carbohydrate:

15.8g

Fiber:

5.8g

Cholesterol:

9mg

Iron:

1.6mg

Sodium:

497mg

Calcium:

111mg