Mexican Layered Bean Dip

Mexican Layered Bean Dip


I found this in Cooking Light magazine and my family loves it and I do not believe they know it is “light.”  Oops, they will know now! You can always fatten this up a bit if you like.


Serve with pita chips or baked tortilla chips

  • 1 (16 oz.) can of fat-free bean dip (I use regular)
  • 1 (15 oz) can black beans, rinsed and drained
  • 1/2 c. reduced fat sour cream
  • 1 c. salsa
  • 1 c. (4 oz. reduced fat Mexican blend or cheddar cheese


Preheat oven to 375 degrees

Combine beans, spread in 8 inch square baking dish. Spread sour cream over beans, top with salsa and cheese. Cover and bake for 20 minutes.

Sunday, November 27, 2011