| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Tex-Mex |
|
16 |
Servings |
INGREDIENTS
| 1 |
cn |
(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 |
md |
Tomatoes; chopped |
| 1 |
|
Avocado; seeded, peeled and diced |
| 1/4 |
c |
Sliced green onions |
| 2 |
tb |
Chopped ripe olives |
INSTRUCTIONS
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, 1998
A Message from our Provider:
“God makes it, we mess it”