"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Hot Layered Bean Dip (Low-Fat) Recipe

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This recipe for Hot Layered Bean Dip (Low-Fat), by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melanie Jarman Parker
Added: Tuesday, May 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 16 oz. can fat-free refried beans
1 15 oz. can Bush's black beans, rinsed and drained
1/2 c. reduced-fat sour cream
1 c. bottled salsa
1 c. preshredded reduced-fat mexican blend cheese
chopped cilantro (optional)
black olives (optional)

Directions:
Directions:
1. Preheat oven to 375 degrees.
2. Combine both beans; spread in an 8 in. square baking dish.
3. Spread sour cream over beans; top with with salsa, then sprinkle with cheese. Add olives on top if desired.
4. Cover; bake for 20 minutes.
5. Uncover; bake an additional 10 minutes or until bubbly. Garnish with cilantro if desired.

Number Of Servings:
Number Of Servings:
5-6
Preparation Time:
Preparation Time:
8-10 minutes

 

 

 

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