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  1. Thursday, February 5, 2009

    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.