Five-Layer Dip

13 ingredients
5 steps

Ingredients

  • 6 (8-inch) flour tortillas
  • Cooking spray
  • 1/2 teaspoon paprika
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon ground cumin
  • 1 (16-ounce) can organic refried beans (such as Amy's or Eden Organic)
  • 1 cup organic bottled salsa (such as Muir Glen)
  • 2/3 cup frozen whole-kernel corn, thawed
  • 1/4 cup chopped green onions
  • 2 tablespoons chopped black olives
  • 3 ounces preshredded 4-cheese Mexican blend cheese (about 3/4 cup)
  • 3/4 cup (6 ounces) light sour cream
  • 2 tablespoons chopped fresh cilantro

Directions

  1. 1
    Preheat oven to 350°.
  2. 2
    Cut each tortilla into 8 wedges, and arrange wedges in single layers on 2 baking sheets. Lightly spray wedges with cooking spray; sprinkle with paprika. Bake at 350° for 15 minutes or until lightly browned and crisp. Cool.
  3. 3
    Combine juice, cumin, and beans in a medium bowl, stirring until well combined. Spread mixture evenly into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Spread salsa evenly over beans. Combine corn, onions, and olives; spoon corn mixture evenly over salsa. Sprinkle cheese over corn mixture. Bake at 350° for 20 minutes or until bubbly. Let stand 10 minutes. Top with sour cream; sprinkle with cilantro. Serve with tortilla chips.
  4. 4
    MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
  5. 5
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