Shirley's Recipes

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Source: Cooking Light Magazine Sept 2001\\

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Source: Cooking Light Magazine/Sept 2001\\

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Source: Cooking Light Mag. Sept 2001\\

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Source: Cooking Light Magazine Sept 2001\\

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1 (16 ounce) can fat-free refried
beans
1 (15 ounce) can black beans, rinsed
and drained\\

to:

1 (16 ounce) can fat-free refried beans
1 (15 ounce) can black beans, rinsed and drained\\

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1 (16-ounce) can fat-free refried\\

to:

1 (16 ounce) can fat-free refried\\

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1 (15-ounce) can black beans, rinsed\\

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1 (15 ounce) can black beans, rinsed\\

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1 cup (4 ounces) preshredded reduced-fat Mexican blend or cheddar cheese\\

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1 cup (4 ounce) preshredded reduced-fat Mexican blend or cheddar cheese\\

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1 cup (4 ounces) preshredded reduced-
fat Mexican blend or cheddar cheese\\

to:

1 cup (4 ounces) preshredded reduced-fat Mexican blend or cheddar cheese\\

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1 cup (4 ounces) preshredded reduced-

 fat Mexican blend or cheddar cheese
 Chopped cilantro (optional)

to:

1 cup (4 ounces) preshredded reduced-
fat Mexican blend or cheddar cheese
Chopped cilantro (optional)

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Name: Layered Bean Dip
Key Ingredient: beans
Preparation: combine; bake
Cuisine: Mexican
Source: Cooking Light Mag. Sept 2001
Food Group: legume
Meals: snack, party
Courses: appetizer
Temperature: hot
Effort: easy
Prep. Time: :10
Elapsed Time: :40
Servings: 10

1 (16-ounce) can fat-free refried
beans
1 (15-ounce) can black beans, rinsed
and drained
1/2 cup reduced-fat sour cream
1 cup bottled salsa
1 cup (4 ounces) preshredded reduced-

 fat Mexican blend or cheddar cheese
 Chopped cilantro (optional)

Preheat oven to 375F. Combine beans, spread in an 8-inch square baking dish. Spread sour cream over beans; top with salsa and cheese. Cover, bake at 375F. for 20 minutes. Uncover; bake 10 minutes or until bubbly. Garnish with cilantro, if desired. Serve with pita chips or baked tortilla chips. Yield: about 2-1/2 cups dip

Note: To make pita chips, cut 5 (6-inch) onion-flavored or regular pitas into 8 wedges each. Arrange on a baking sheet coated with cooking spray. Lightly coat tops of wedges with cooking spray, and sprinkle with 1/2 teaspoon garlic powder and 1/4 teaspoon salt. Bake at 375F. for 8 minutes or until lightly browned.

Appetizers.LayeredBeanDip History