Seven-layer Tex-mex Dip
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Tex-Mex | 16 | Servings | |
INGREDIENTS
| 1 | 16-ounce fat-free refried | |
| beans | ||
| 1/2 | c | Salsa |
| 1 | c | Yogurt Cheese* or fat-free |
| sour cream | ||
| 1 | c | 4 ounces shredded |
| reduced-fat Monterey Jack | ||
| cheese or reduced-fat | ||
| cheddar cheese | ||
| 2 | Tomatoes, chopped | |
| 1 | Avocado, seeded peeled and | |
| diced | ||
| 1/4 | c | Sliced green onions |
| 2 | T | Chopped ripe olives |
INSTRUCTIONS
1998 Guests will always come back for more after taking just one bite of this ever-so-popular, party-pleasing dip. Calories, fat and cholesterol were reduced by: Using fat-free refried beans * Using fat-free yogurt cheese or fat-free sour cream instead of regular sour cream * Reducing the amount of avocado Before After Calories 137 76 Fat (g.) 10 4 % Calories from Fat 66% 47% Cholesterol (mg.) 13 5 In a medium bowl, stir together the refried beans and salsa. Spread the bean mixture on a 9-inch platter or in a pie plate. Spread the yogurt cheese or sour cream on top of the bean layer. Then layer the shredded cheese, tomatoes, avocados, green onions and olives on top. If desired, cover and refrigerate for up to 4 hours. Serve with tortilla chips. Makes 16 servings. Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 22,
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Nutrition (calculated from recipe ingredients)
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Calories: 120
Calories From Fat: 54
Total Fat: 6.2g
Cholesterol: 11.1mg
Sodium: 287.3mg
Potassium: 302.2mg
Carbohydrates: 12g
Fiber: 4.4g
Sugar: 1.3g
Protein: 5.1g