Layered Bean Dip

Name: Layered Bean Dip
Ingredients: 2 teaspoons fresh lime juice; 1/2 teaspoon ground cumin; 1 (16-ounce) can organic refried beans; Cooking spray; 1 cup organic bottled salsa; 2/3 cup frozen whole-kernel corn, thawed; 1/4 cup chopped green onions; 2 tablespoons chopped black olives; 3/4 cup (3 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese; 3/4 cup light sour cream; 2 tablespoons chopped fresh cilantro

11 ingredients

10 steps

Ingredients

2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
1 (16-ounce) can organic refried beans
Cooking spray
1 cup organic bottled salsa
2/3 cup frozen whole-kernel corn, thawed
1/4 cup chopped green onions
2 tablespoons chopped black olives
3/4 cup (3 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
3/4 cup light sour cream
2 tablespoons chopped fresh cilantro

Directions

1

Preheat oven to 350°.
2

Combine first 3 ingredients in a medium bowl. Spread bean mixture evenly into an 11 x 7inch glass or ceramic baking dish coated with cooking spray. Spread salsa evenly over beans.
3

Combine corn, green onions, and olives; spoon corn mixture evenly over salsa. Sprinkle cheese over corn mixture.
4

Bake, uncovered, at 350° for 20 minutes or until bubbly. Let stand 10 minutes. Top with sour cream; sprinkle with cilantro.
5

Young Chefs can:
6

Help spread salsa over beans
7

Sprinkle cheese over corn mixture
8

Older Chefs can:
9

Spread bean mixture in baking dish
10

Stir together corn, green onions, and olives