>From the Cooking.com website...
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EatingWell's Tex-Mex Dip
Source: © EatingWell Magazine
16 servings
RECIPE INGREDIENTS
2 16-ounce cans nonfat refried beans
1/4 cup taco sauce or tomato salsa
2 teaspoons mild chili powder
1 teaspoon ground cumin
1 1/2 cups cooked corn kernels
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
2 jalapeno peppers, seeded and chopped
4 scallions, trimmed and chopped
2 tablespoons lime juice
Salt & freshly ground pepper to taste
1 ripe avocado, mashed
1 1/2 cups nonfat sour cream
Hot sauce, such as Tabasco, to taste
2 1/2 cups chopped fresh tomatoes
1/3 cup chopped fresh cilantro
3/4 cup grated reduced-fat Cheddar or Monterey Jack cheese
RECIPE METHOD
Combine refried beans, taco sauce (or salsa), chili powder and cumin in a
medium bowl. Combine corn, red and green peppers, jalapenos, scallions and lime
juice in another medium bowl. Season with salt and pepper.
Combine avocado and 2 tablespoons or sour cream in a small bowl; season with
hot sauce. Toss together tomatoes and cilantro in another small bowl.
To assemble the dip: Spread the bean mixture on a serving platter and top with
the corn mixture. Spread the remaining yogurt cheese (or sour cream) over the
corn, followed by the avocado mixture. Spoon the tomatoes over the top with a
slotted spoon. Sprinkle with cheese.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Nutrition Facts
16 servings
Facts per Serving
Calories:146 Fat, Total:3g Carbohydrates, Total:23g
Cholesterol:3mg Sodium:339mg Protein:10g
Fiber:5g % Cal. from Fat:18% % Cal. from Carbs:63%
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~~~***Rhonda G in Missouri***~~~
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