Mexican Layer Dip 

Ingredients:
2 cans pinto beans, rinsed and drained (or 2 cans fat free refried beans)
2 cups fresh or jar salsa of choice, drained (save the liquid)
2 Tbsp cumin
1 tsp salt 
1 small bunch cilantro
1/2  cup shredded carrots 
1/2 cup chopped green onions
1 small can sliced black olives
2 small tomatoes, diced or 1 cup grape tomatoes, cut twice
8+ mild pickled jalapeno slices (optional)
Baked or lower fat tortilla or rice chips of choice

Directions:
In a food processor, grate carrots first (unless you bought them grated) set those aside. Switch to the S blade or stir by hand if you are using fat free refried beans. Blend beans, cumin, salt and cilantro adding reserved salsa liquid to thin as needed. Spread bean mixture onto the bottom of 2 pie plates, large casserole dish or platter. Add layer of drained salsa. Sprinkle shredded carrots, green onions, olives, tomatoes and extra cilantro and jalapenos, if desired. Serve with baked chips.

 

 

Mexican Layer Dip

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