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Vary the "heat" of this Mexican dip by using mild, medium or hot salsa.
Preparation Time:
20 min.
Servings: 32 servings
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| 1 |
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(15-ounce) can black beans, rinsed, drained
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| 1/2 |
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cup thick and chunky salsa
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| 1/2 |
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cup fat free sour cream
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| 4 |
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ounces (1 cup) Alpine Lace® Deli Reduced Fat Cheddar Cheese, shredded |
| 1 |
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small (1/2 cup) tomato, chopped
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| 2 |
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tablespoons sliced green onions
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| 2 |
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tablespoons chopped fresh cilantro
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Carrot sticks, celery sticks, broccoli florets, jicama sticks, light tortilla chips or pretzels
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Mash beans in small bowl; stir in salsa.
Spread bean mixture onto medium serving platter. Layer with sour cream, cheese, tomato, green onions and cilantro. Cover; refrigerate 1 hour. Serve with vegetable dippers.
| 1 serving without dippers |
| Calories |
26 |
| Fat |
1 g |
| Cholesterol |
2 mg |
| Sodium |
54 mg |
| Carbohydrate |
3 g |
| Dietary Fiber |
<1 g |
| Protein |
2 g |
5334E Copyright © 1995 Land O'Lakes
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