Taco Dip

Name: Taco Dip Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 24
Ingredients: 4 cans Vegetarian or fat free Refried Beans; 1 can Black Beans; 1 can Canned Sweet Kernal Corn; 1 Red Onion chopped; 6 Scallions chopped; 1 can sliced Jalapeno Peppers; 4 cups Fat Free Cheddar Cheese (you can't tell); 4 cups Fat Free Sour Cream; 1 cup chopped Tomatos

Minutes to Prepare: 20
Minutes to Cook: 10

Number of Servings: 24

Ingredients

4 cans Vegetarian or fat free Refried Beans1 can Black Beans1 can Canned Sweet Kernal Corn1 Red Onion, chopped6 Scallions chopped1 can sliced Jalapeno Peppers4 cups Fat Free Cheddar Cheese (you can't tell) 4 cups Fat Free Sour Cream 1 cup chopped Tomatos

Directions

Split the ingredients between two small roasting pans or one large cookie sheet - makes 24 1 cup servings.
There is barely any cooking, but lots of cans to open!
Begin with the refried beans: spread them across the bottom of your pan evenly.
Drain and rinse you black beans then toss in a seperate bowl with the corn and chopped red onion before spreading over the refried beans.
Spread the jalapenos, you can add or substitute black olives.
Top with ff cheddar cheese.
Layer scallions over cheese and melt in the oven around 350 degrees for 5 minutes or until melted. Be careful with the ff cheese if you have never melted it - it takes less time to burn.
While the cheese is still warm spread on the ff sour cream.
Top with the tomatos and add cilantro if you're looking for a festive accent.
Enjoy - it's full of goodness.

Number of Servings: 24

Recipe submitted by SparkPeople user SKIIGODDESS.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving