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Wednesday, August 12, 2009


Revised Layered Taco Dip (modified from http://www.familycircle.com/)

Serves: 12
Points: 4

1 pkt. (1.25-oz.) taco seasoning
1 can (16-oz.) fat free refried beans
1 lb. ripe tomatoes, chopped
4-6 green onions, chopped
1 tsp. sugar
1/2 tsp. garlic salt
1/4 tsp. black pepper
1 pkg. (8-oz.) 2% milk shredded taco cheese blend
1 c. fat free sour cream
Baked tortilla chips, for dipping (17 per serving)

Heat refried beans with just a little water to thin it just a little (about 1/4 c.). Add taco seasoning and keep warm and stir for about 3 minutes or until heated through. Set aside.

In a medium-sized bowl, mix together tomatoes, green onions, sugar, garlic salt and black pepper. In a second medium-sized bowl, mix togehter 1 1/2 c. of the shredded cheese and the sour cream.

In an 8-cup clear bowl, layer half of each of the bean mixture, tomatoes, and sour cream mixture. Repeat layering. Scatter remaining 1/4 c. green onions and 1/2 c. cheese over the top. Serve at room temperature. Store leftovers, covered in refrigerator for up to a week.


Melody said...

I love Mexican dips. This looks great! Bookmarking this one for sure!