Layered Tex Mex Dip

Course : Dips
Serves: 6
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32 ounces fat-free refried beans
1/2 cup fat-free sour cream
1 3/4 cups medium-spicy salsa
2 tablespoons drained sliced pickled jalapeno peppers
1 1/4 cups shredded sharp Cheddar cheese (about 5 oz)
1/2 cup scallions sliced

Preparation / Directions:

Planning Tip: Can be prepared through Step 2 up to 1 day ahead and refrigerated. Bring to room temperature before heating. 1. Heat oven to 400°F. 2. Spread refried beans evenly in a shallow 2-qt baking dish, or 9- or 10-in. deep-dish pie plate. Spread sour cream evenly on top, then 1 1/2 cups of the salsa. Sprinkle with jalapeño peppers. Top with cheese, then dollops of remaining salsa. Cover with foil. 3. Bake 25 minutes or until heated through. Remove foil and bake 5 minutes longer or until cheese melts and bubbles. 4. Sprinkle scallions over top and serve. * Makes 7 cups


Nutritional Information:

77 Calories (kcal); 0g Total Fat; (0% calories from fat); 8g Protein; 13g Carbohydrate; 13mg Cholesterol; 86mg Sodium

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