Southwestern Layered Bean Dip

Name: Southwestern Layered Bean Dip
Yield: 12 servings, about 1/2 cup each
Ingredients: 1 16-ounce can fat-free refried beans preferably spicy; 1 15-ounce can black beans rinsed; 4 scallions sliced; 1/2 cup prepared salsa; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/4 cup pickled jalapeno slices chopped; 1 cup shredded Monterey Jack or cheddar cheese; 1/2 cup reduced-fat sour cream; 1 1/2 cups cups chopped romaine lettuce; 1 medium tomato chopped; 1 medium avocado chopped; 1/4 cup canned sliced black olives (optional)

Southwestern Layered Bean Dip was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/southwestern-layered-bean-dip-recipe-9808.aspx" target="_blank">www.cooking.com.</a>

"Our take on this classic party dip is made with lower-fat sour cream, plenty of fiber-rich beans and vegetables—and it's still just as delicious. Scoop it up with tortilla chips. Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 1 day. To serve, continue with Steps 2 & 3...."

INGREDIENTS

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1 16-ounce can fat-free refried beans preferably spicy

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1 15-ounce can black beans rinsed

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4 scallions sliced

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1/2 cup prepared salsa

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1/2 teaspoon ground cumin

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1/2 teaspoon chili powder

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1/4 cup pickled jalapeno slices chopped

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1 cup shredded Monterey Jack or cheddar cheese

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1/2 cup reduced-fat sour cream

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1 1/2 cups cups chopped romaine lettuce

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1 medium tomato chopped

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1 medium avocado chopped

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1/4 cup canned sliced black olives (optional)

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