Recipes Layered Bean Dip (Appetizer, Holidays, Vegetarian)

Number of Servings
    • 6 (8-inch) flour tortillas
    • Cooking spray
    • 1/2 teaspoon paprika
    • 2 teaspoons fresh lime juice
    • 1/2 teaspoon ground cumin
    • 1 (16-ounce) can organic refried beans
    • 1 cup organic bottled salsa
    • 2/3 cup frozen whole-kernel corn, thawed
    • 1/4 cup chopped green onions
    • 2 tablespoons chopped black olives
    • 3/4 cup (3 ounces) shredded 4-cheese Mexican blend cheese
    • 3/4 cup (6 ounces) light sour cream
    • 2 tablespoons chopped fresh cilantro

Preheat oven to 350°.  Cut each tortilla into 8 wedges, and arrange wedges in single layers on 2 baking sheets. Lightly spray wedges with cooking spray; sprinkle with paprika. Bake at 350° for 15 minutes or until lightly browned and crisp. Cool.  Combine juice, cumin, and beans in a medium bowl, stirring until well combined. Spread mixture evenly into an 11 x 7–inch baking dish coated with cooking spray. Spread salsa evenly over beans. Combine corn, onions, and olives; spoon corn mixture evenly over salsa. Sprinkle cheese over corn mixture. Bake at 350° for 20 minutes or until bubbly. Let stand 10 minutes. Top with sour cream; sprinkle with cilantro. Serve with tortilla chips.

Nutrition Information

162 Calories, 5.6g Fat, 6.8g Protein, 23.2 Carbohydrate, 2.8g Fiber, 13mg Cholesterol, 1.3mg Iron, 331mg Sodium