Layered Tex-Mex Dip
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| makes 7 cups |
| prep: about 5 minutes |
| bake: about 30 minutes |
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| 1 can | (1 lb 15 oz.) fat-free refried beans |
| 1/2 cup | fat-free sour cream |
| 1-3/4 cup | medium-spicy salsa |
| 2 - 4 Tbsp | drained, sliced pickled jalapeno peppers |
| 1-1/2 cup | shredded sharp cheddar cheese |
| 1/2 cup | sliced scallions |
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| heat oven to 400 degrees f. spread refried beans evenly in shallow 2-wt |
| baking dish, or 9-inch deep-dish pie plate. spread sourcream evenly over |
| beans, tiop with 1 1/2 cups salsa, jalapeno peppers and cheese. top with |
| dollops of remaing salsa. cover dish with foil. |
| bake 25 minutes, remove foil, bake 5 minutes, until cheese melts and |
| bubbles. |
| sprinkle with scallions. |
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| (ID: 1770) Mirror: rec.food.recipes: Wed, Aug 3, 2005 |