Layered Bean Dip

Name: Layered Bean Dip
Ingredients: 1 (15 oz.) can pinto or kidney beans; 1/4 c. salsa; 1 (4 oz.) can chopped chili peppers, drained; 4 oz. bottled, roasted, red bell pepper, drained and chopped, or pimientos; 1 c. low-fat cottage cheese; 1 c. chopped tomato; 1/4 c. shredded low-fat Cheddar cheese; tortilla crisps or sliced raw vegetables

8 ingredients

7 steps

Ingredients

1 (15 oz.) can pinto or kidney beans
1/4 c. salsa
1 (4 oz.) can chopped chili peppers, drained
4 oz. bottled, roasted, red bell pepper, drained and chopped, or pimientos
1 c. low-fat cottage cheese
1 c. chopped tomato
1/4 c. shredded low-fat Cheddar cheese
tortilla crisps or sliced raw vegetables

Directions

1

In a blender, place beans and salsa.
2

Blend until smooth. Spread in 9-inch pie plate.
3

Sprinkle with green chilies and pimientos.
4

Wash blender and place cottage cheese in blender; blend until smooth.
5

Spread cottage cheese on top of bean mixture in pie plate.
6

Cover and chill for at least 4 hours.
7

Sprinkle with tomato and Cheddar cheese on top of cottage cheese layer. Serve with tortilla crisps or vegetables.