FOOD FOR THE BODY

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.