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    2 pt. Layered Fiesta Dip


    Source of Recipe


    Taste of Home, page 17, February/March 2000 (posted by mel)

    List of Ingredients




    32 ounces fat-free refried beans -- canned
    4 ounces chopped green chilies -- undrained
    2 cups fat-free sour cream
    1 envelope taco seasoning mix -- low sodium
    2 cups frozen peas -- thawed
    1/4 cup chopped onion
    1 tablespoon lime juice
    1/2 teaspoon chili powder
    2 cloves garlic -- minced
    dash hot pepper sauce
    1/2 cup reduced fat cheddar cheese
    1/2 cup reduced fat Monterey Jack cheese
    1 cup chopped tomatoes
    1/3 cup sliced green onions
    1 package baked tortilla chips

    Recipe



    In a bowl, combine beans and chilies; mix well. Spread onto a 12 inch, round serving platter. Combine the sour cream and taco seasoning; spoon and spread evenly over bean
    mixture. Set aside. In a food processor or blender, combine peas, onion, lime juice, chili powder, garlic and hot pepper sauce; cover and process until smooth. Spread evenly over sour cream layer. Sprinkle with the cheeses, tomatoes and green onions. Serve with chips.

    "2 Points Per Serving" - makes 14 servings.

    - - - - - - - - - - - - - - - - - - -
    Per serving: 128 Calories (kcal); 1g Total Fat; (6% calories from fat); 9g Protein;
    21g Carbohydrate; 6mg Cholesterol; 525mg Sodium
    Food Exchanges: 1 Grain Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;
    1/2 Other Carbohydrates

    Serving Ideas : Serve with Baked tortilla chips

    Mel's NOTES : 2 Points Per Serving (including chips!)

 

 

 

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