Layered Mediterranean Dip

Name: Layered Mediterranean Dip
Ingredients: 2 cans (15 ounces each) pinto beans, rinsed and drained; 1/3 cup prepared pesto; 2 cups reduced-fat sour cream; 1 package (8 ounces) reduced-fat cream cheese; 1-1/2 teaspoons Italian seasoning; 1/2 teaspoon pepper; 4 plum tomatoes, seeded and finely chopped; 1 medium green pepper, finely chopped; 3 green onions, finely chopped; 2 cups shredded Italian cheese blend; 1 cup crumbled feta cheese; 2 cans (2-1/4 ounces each) sliced ripe olives, drained; Baked pita chips

13 ingredients

2 steps

Ingredients

2 cans (15 ounces each) pinto beans, rinsed and drained
1/3 cup prepared pesto
2 cups reduced-fat sour cream
1 package (8 ounces) reduced-fat cream cheese
1-1/2 teaspoons Italian seasoning
1/2 teaspoon pepper
4 plum tomatoes, seeded and finely chopped
1 medium green pepper, finely chopped
3 green onions, finely chopped
2 cups shredded Italian cheese blend
1 cup crumbled feta cheese
2 cans (2-1/4 ounces each) sliced ripe olives, drained
Baked pita chips

Directions

1

Place beans in a large bowl; stir in pesto until blended. Spread into a 13x9-in. dish.
2

In another bowl, beat the sour cream, cream cheese, Italian seasoning and pepper until smooth; layer over bean mixture. Sprinkle with vegetables, cheeses and olives. Refrigerate for at least 30 minutes. Serve with chips.