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Thursday, February 5

Southwestern Layered Bean Dip

My friend Natalee brought over this Southwestern Layered Bean Dip for our Super Bowl party last week and it was scrumptious. (How’s that for a new descriptive food word? ‘Yum’ and ‘delish’ are used far too often on this here food blog.)

It’s similar to the classic 7-layer Mexican dip, but a bit different, a bit healthier…and it’s always nice to mix it up!

Southwestern Layered Bean Dip
  • 1 16-ounce can nonfat refried beans, preferably “spicy”
  • 1 15-ounce can black beans, rinsed
  • 4 scallions, sliced
  • ½ cup prepared salsa
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ cup pickled jalapeño slices, chopped
  • 1 cup shredded Monterey Jack, or Cheddar cheese
  • ½ cup reduced-fat sour cream
  • 1½ cups chopped romaine lettuce
  • 1 medium tomato, chopped
  • 1 medium avocado, chopped
  • ¼ cup canned sliced black olives, (optional)
  1. Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapeños in a medium bowl.
  2. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese. Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.



  1. Nice recipe! I like the romaine lettuce touch. I love using the 75% reduced fat cheddar cheese found at Trader Joes, and there’s also a nonfat sour cream (the container looks like a cow). Here’s to mixin’ it up!

  2. I love cumin- sounds like a great twist on this recipe! I can’t wait to try it out.

  3. I have yet to go wrong with an Eating Well recipe. Definitely going to try this one!

  4. 4

    Use home made refried beans…they are SOOO much better for you and are easy to make in the crockpot.

  5. I bet I’d love that dip. So many avocados!

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