Tuesday, December 15, 2009

Layered Bean Dip

Tis the season for appetizers, fa la la la la, la la la la. This recipe is one of those that you look at the ingredients and it doesn't look like anything special,  but once it is all together, is great. This recipe is another easy and flexible recipe. You can modify it for your tastes. I have been using Pepperjack cheese and refried beans with diced green chiles to add some extra kick. I prefer this closer to room temperature vs. hot out of the oven.

This bean dip also travels well. It can be made ahead and either heated at your destination or heated in your oven and toted in a pyrex portable type thing.

Layered Bean Dip

Adapted from Cooking Light - 9/2001

1 (16-ounce) can fat-free refried beans
1 (15-ounce) can black beans, rinsed and drained
1/2 cup reduced-fat sour cream
1 cup bottled salsa
1 cup (4 ounces) preshredded Mexican blend or cheddar cheese

Preheat oven to 375°.
Combine beans; spread in an 8-inch square baking dish. Spread sour cream over beans; top with salsa and cheese. Cover; bake at 375° for 20 minutes. Uncover; bake 10 minutes or until bubbly. Serve warm.

No comments:

Post a Comment