5-Layer Mexican Dip

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Since rooting for your favorite sports team can work up an appetite (or is that just an excuse to snack? 🙂 ), I thought I’d share this yummy dip recipe I found on the Kraft Foods website. I love recipes like this that are so easy to make! And because it has refried black beans, olives, green onions, and chopped tomato in it, it’s a little healthy, right? You could make it even healthier by using light sour cream instead of regular sour cream. Or, if you like plain Greek yogurt, you could even substitute that for the sour cream. And if you use low-fat shredded cheddar cheese, you have a lower-calorie dip that’s still really tasty!

I made a few small changes to the recipe and included suggestions for making it lighter. This makes about 4 cups of dip or 32 (2 Tbsp.) servings. You can also make this into a 6-or 7-layer dip by adding a layer of guacamole and/or salsa–either one or both would be good, and I’ve noted that in the recipe…

5-LAYER MEXICAN DIP by NancyC, slightly adapted from Kraft Foods

  • 1 (15-1/2 oz.) can refried black beans
  • 1 Tbsp. chili powder
  • 1/2 tsp. ground cumin
  • 1 cup light or regular sour cream, or plain Greek yogurt
  • optional ingredients: 1 cup guacamole and/or 1 cup salsa (as additions to, or in place of, the sour cream)
  • 1 cup shredded sharp cheddar cheese (or low-fat shredded cheddar cheese)
  • 3 green onions, sliced (you can slice up the entire green onion, or just the stems)
  • 1 (2.25-ounce) can sliced olives (about 1/2 cup)
  • 1 large tomato, chopped
  • optional garnish: 1/8 to 1/4 cup sour cream, or Greek yogurt
  • optional garnish: 1 sliced green onion stem

Mix the refried black beans, chili powder, and cumin together, blending well. Spread onto the bottom of a 9-inch pie plate.

Spread sour cream over the bean mixture. If using guacamole and/or salsa, spread 1 cup of each over the sour cream, spreading the guacamole first. Then top with a layer each of shredded cheddar cheese, green onions, sliced black olives, and chopped tomato. Garnish with additional sour cream and sliced green onions, if desired.

Refrigerate several hours or until chilled; serve with tortilla chips (blue corn tortilla chips are good with this, and I’ve read that they are healthier than the white corn tortilla chips).

Then dig into the dip and enjoy the game!

Linked to Carole’s Chatter.

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12 thoughts on “5-Layer Mexican Dip

    1. nancyc Post author

      Adding guacamole is a great idea, Susan, and I was thinking after I made it that salsa would be another good option–I think I’ll do a little update and mention those things in the post!

      Reply
  1. Carole

    Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about Mexican dishes and flavours. I do hope you link this one in. This is the link . Please do pop back to check out some of the other links – there are a lot of good ones already. Have a great week.

    Reply
  2. Carole

    Nancy, thank you for linking this in to Food on Friday. We have got a super collection of Mexican dishes. I hope you have stopped by some of the other links to check them out!

    Reply

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