A great dip lightened up...|
Six 8-inch flour tortillas
½ tsp paprika
2 tsp fresh lime juice
½ tsp ground cumin
16 ounce can fat-free refried beans
1 cup chunky salsa
2/3 cup fresh corn kernels (cut off the cob) - or canned
¼ cup chopped green onions
2 Tbs chopped black olives
¾ cup (3 ounces) preshredded 4-cheese Mexican blend cheese (not
lowfat)
¾ cup (6 ounces) light sour cream
2 Tbs chopped fresh cilantro
1 Preheat oven to 350°F.
2 Cut each tortilla into 8 wedges, and arrange wedges in single layers on 2
baking sheets. Lightly spray wedges with cooking spray; sprinkle with
paprika. Bake at 350°F. for 15 minutes or until lightly browned and crisp.
Cool.
3 Combine juice, cumin and beans in a medium bowl, stirring until well
combined. Spread mixture evenly into an 11x7-inch baking dish (or a deep
dish pie plate) coated with cooking spray. Spread salsa evenly over beans.
Combine corn, onions, and olives; spoon corn mixture evenly over salsa.
Sprinkle cheese over corn mixture.
4 Bake for 20 minutes, or until bubbly. Let stand for 10 minutes. Top with
sour cream; sprinkle with cilantro. Serve with tortilla chips.
Servings: 12
Yield: Serv. Size: 1/2 cup dip + 4 tortilla wedges
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