Southwestern Taco Dip

Recipe courtesy of 3-Every-Day^™ of Dairy

Makes 10 servings
Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients

2 teaspoons chili powder
1 (16-ounce) can spicy fat-free refried beans
1/3 cup chunky medium salsa
1 (8-ounce) container plain fat-free or lowfat yogurt
1 cup finely chopped iceberg lettuce
1 cup shredded reduced-fat Mozzarella cheese
1 cup shredded reduced-fat Cheddar cheese
1 tomato, seeded and chopped
1/3 cup sliced green onion, including tops
2 tablespoons chopped black olives

Directions

Stir chili powder into beans and spread evenly onto a clear pie dish. Spread yogurt over the bean dip, then spread the salsa over the yogurt, leaving a narrow border around each layer’s edge. Scatter lettuce over yogurt mixture. Sprinkle Mozzarella and Cheddar cheese over lettuce and top with tomato, green onion and olives.

Suggested servings: Serve with baked tortilla chips or an assortment of sliced vegetables such as carrots, celery and cucumber.

Note: May substitute Mexican-blend cheese for the Mozzarella and Cheddar, if desired.

Nutrition Facts per serving

Calories: 180; Total Fat: 4.5 g; Saturated Fat: 3 g; Cholesterol: 15 mg; Sodium: 350 mg; Calcium: 30% Daily Value; Protein: 11 g; Carbohydrates: 14 g; Dietary Fiber: 3 g