Low-Fat Mexican Dip
Be the first to rate this recipe
A mexican take on low-fat mexican dip, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 2 c. Dannon plain yogurt
- 2 Tbsp. chopped fresh cilantro
- 1 (16 oz.) can refried beans
- 1 c. chunky salsa (mild or spicy)
- 1 c. sliced black olives
- 1 c. low fat grated cheese
- 1 c. jalapeno peppers (optional)
Method
Combine Dannon plain yogurt and cilantro; mix well. Set aside. In a separate bowl combine refried beans with 1/3 c. salsa. Spread half of this mixture into a flat 2 quart serving bowl. Spread half the yogurt mixture over the beans followed by half the black olives, half the remaining salsa, half cheese and half peppers, if desired. Repeat the layering again. Cover and chill completely. Serve with your favorite chips, or crackers.
Rate:
