Southwestern Taco Dip
Ease: Moderate
Prep time: 20 min
Cook time:
Yield: 10 servings
Ingredients:
2 teaspoons chili powder
1 (16-ounce) can spicy fat-free refried beans
1/3 up chunky medium salsa
1 (8-ounce) container plain fat-free or low-fat yogurt
1 cup finely chopped iceberg lettuce
1 cup shredded reduced-fat Mozzarella cheese
1 cup shredded reduced-fat Cheddar cheese
1 tomato, seeded and chopped
1/3 cup sliced green onion, including tops
2 tablespoons chopped black olives
Directions:
Stir chili powder into beans and spread evenly onto a clear pie dish. Spread yogurt over the bean dip, then spread the salsa over the yogurt, leaving a narrow border around each layer's edge. Scatter lettuce over yogurt mixture. Sprinkle Mozzarella and Cheddar cheese over lettuce and top with tomato, green onion and olives.
Suggested servings: Serve with baked tortilla chips or an assortment of sliced vegetables such as carrots, celery and cucumber.
Note: May substitute Mexican-blend cheese for the Mozzarella and Cheddar, if desired.
Nutrition Information:
Calories 180
Total Fat 4.5 g
Saturated Fat 3 g
Cholesterol 15 mg
Sodium 350 mg
Calcium 30% Daily Value
Protein 11 g
Carbohydrates 14 g
Dietary Fiber 3 g
Recipe Source:
Recipe created by 3-A-Day™ of Dairy
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