Rumbamel's Six Layer Mexican Dip (smaller version)
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 270.4
- Total Fat: 10.9 g
- Cholesterol: 10.0 mg
- Sodium: 894.4 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 5.9 g
- Protein: 15.4 g
View full nutritional breakdown of Rumbamel's Six Layer Mexican Dip (smaller version) calories by ingredient
Introduction
I used to make this bean dip in a 9 x 13 casserole dish, but my family right now can't eat that much. So, I have reduced it down to fit into a 11 x 7 casserole dish which is just perfect for one meal! My 7 year old daughter requests this often! I used to make this bean dip in a 9 x 13 casserole dish, but my family right now can't eat that much. So, I have reduced it down to fit into a 11 x 7 casserole dish which is just perfect for one meal! My 7 year old daughter requests this often!Number of Servings: 4
Ingredients
-
-1 can Old El Paso Vegetarian Refried beans (about 2 C)
-1/2 t EACH, ground cumin, garlic powder, chili powder
-1/2 C Daisy Lite Sour Cream
-3 t Taco Seasoning like Calita or low sodium Old El Paso
-1 bunch green onions, chopped
-20 large black olives, finely chopped
-1 1/2 med. ripe tomatoes, chopped and drained well (about 2 C)
-1 C reduced fat shredded cheddar or Mexican cheese
Directions
---Mix your 1/2 C sour cream with your 3 t taco seasoning and chill in the fridge for at least an hour.
---Mix your can of beans with your cumin, chili powder and garlic powder and warm in the microwave for 1 1/2 minutes and stir again. Spread bean mix in the bottom of a 11 x 7 casserole dish.
---Chop your 20 olives, tomatoes (drain well), and green onions. After the hour of chilling, stir the sour cream again and then spread it on top of the beans. Top with the green onions then the olives and finally the drained tomatoes the cheese.
---If you would like you can melt the cheese by putting it under the broiler for a few minutes or put it in the microwave. Watch both carefully. This is just to melt the cheese, you don't want to heat up the sour cream and tomatoes too much.
---Makes 4 servings.
---Enjoy!!
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user RUMBAMEL.
---Mix your can of beans with your cumin, chili powder and garlic powder and warm in the microwave for 1 1/2 minutes and stir again. Spread bean mix in the bottom of a 11 x 7 casserole dish.
---Chop your 20 olives, tomatoes (drain well), and green onions. After the hour of chilling, stir the sour cream again and then spread it on top of the beans. Top with the green onions then the olives and finally the drained tomatoes the cheese.
---If you would like you can melt the cheese by putting it under the broiler for a few minutes or put it in the microwave. Watch both carefully. This is just to melt the cheese, you don't want to heat up the sour cream and tomatoes too much.
---Makes 4 servings.
---Enjoy!!
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user RUMBAMEL.
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