Chyrel's Recipes From Friends

Seven Layer Dip Recipe


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.


Ingredients:
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






Method:
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 platter.

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

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