Seven Layer Dip Recipe - Cooking Index
Seven Layer Dip Recipe - Cooking Index
A delicious lowfat alternative to the popular, but high-calorie Mexican bean dip. Make it spicier by sprinkling the top with a minced jalapeņo pepper and serve it with baked corn chips.
Courses: Dips and Spreads| 1 | Pinto beans - (16 oz) - rinsed and drained | |
| Several drops hot red pepper sauce - or to taste | ||
| 1 | Tomato - chopped | |
| 1/2 | Green bell pepper - seeded and chopped | |
| 1 cup | 237ml | Salsa |
| 1 cup | 237ml | Nonfat sour cream |
| 3/4 cup | 109g / 3.8oz | Shredded nonfat cheddar cheese |
| 4 | Scallions - thinly sliced | |
| 10 | Pitted small black olives - sliced |
In a blender or food processor, puree the beans, pepper sauce and 2 tablespoons water. Transfer to a 12-inch serving platter; spread in a thin layer on the platter.
Leaving a 1-inch border, top the bean mixture evenly with the tomato, bell pepper and salsa. Leaving a 1-inch border, top the tomato layer evenly with the sour cream and cheese. Sprinkle with the scallions and olives.
This recipe yields 8 servings.
Per Serving: 89 Calories, 1 g Total Fat, 0 g Saturated Fat, 1 mg Cholesterol, 365 mg Sodium, 12 g Total Carbohydrate, 2 g Dietary Fiber, 8 g Protein, 150 mg Calcium.
Serving Provides: 1 Fruit/Vegetable, 2 Protein/Milk.
Points Per Serving: 1.
Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers
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