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!
- 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)
- Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapeños in a medium bowl.
- 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.