Vegetarian 4-Layer Mexican Dip
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 175.8
- Total Fat: 6.1 g
- Cholesterol: 21.6 mg
- Sodium: 677.1 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 6.4 g
- Protein: 12.8 g
IntroductionParty Food for Vegetarians Party Food for Vegetarians
- Oregano, ground, 1 tbsp
- Sour Cream: Fat Free (Knudsen), 4 tbsp
- Refried Beans: Vegetarian 100% Organic & Fat Free (Bearitos), 1.75 cup
- Salsa: Chunky Medium (Pace), 4 tbsp
- Cheese: 4 Cheese Mexican - Reduced Fat (Sargento), 1.25 cup
Pre-Heat Oven to 400 degrees
Cook the full can of refried beans in a pot on medium heat, stir constantly (do not burn).
Wash and dry a 9" cake pan and pour cooked refried beans into the pan, spread evenly (I prefer to use a wooden spoon)
Measure out 4 Tbsp of Sour Cream (Fat Free) and smear that on top of the beans (again, wooden spoon works best)
Measure out 4 Tbsp of Salsa and smear that over the sour cream
Measure out 5 servings of shredded cheese (1/4 cup each serving) and sprinkle that over the salsa (covering it evenly)
Sprinkle oregano all around
Bake in the oven for about 10 to 15 min on 400 degrees to melt the cheese. Keep an eye on it as all ovens vary. You want the cheese melted well, but not burnt
Pull out (with oven mitt or something) and let it cool for 1 to 2 min. Serve immediately. It can be served room temp as well, but I like it hot.
Use it as dip with your favorite chips (add those calories in) or put it in a burrito!
Number of Servings: 5
Recipe submitted by SparkPeople user MIRDONAMY.