Seven Layer Dip
A delicious low fat alternative to the popular, but high-calorie Mexican bean
dip. Make it spicier by sprinkling the top with a minced jalapeno Pepper and
serve it with baked corn chips.
One 16-ounce can pinto beans, rinsed and drained
Several drops hot red pep per sauce, or to taste
1 tomato, chopped
1/2 green bell pepper, seeded and chopped
1 cup salsa
1 cup nonfat sour cream
3/4 cup 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" serving platter; spread in a thin layer on the
Leaving a 1" border, top the bean mixture evenly with the tomato, bell pepper
and salsa. Leaving a 1" border, top the tomato layer evenly with the sour cream
and cheese. Sprinkle with the scallions and olives.
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/Milks.
POINTS PER SERVING 1.
MAKES 8 SERVINGS