Southwestern Taco Dip

Makes 10 servings (3/4 cup per serving)
Prep time: 20 minutes

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Ingredients:

• 2 teaspoons chili powder
• 1 (16-ounce) can spicy fat-free refried beans
• 1/3 cup chunky medium salsa
• 1 (8-ounce) container plain fat-free or low-fat yogurt
• 1  cup finely chopped iceberg lettuce
• 1 cup shredded reduced-fat Mozzarella cheese
• 1 cup shredded reduced-fat Cheddar cheese
• 1 tomato, seeded and chopped
• 1/3 cup sliced green onion, including tops
• 2 tablespoons chopped black olives   

Instructions:

Stir chili powder into beans and spread evenly onto a clear pie dish.   Spread yogurt over the bean dip, then spread the salsa over the yogurt, leaving a narrow border around each layer’s edge.  Scatter lettuce over yogurt mixture.  Sprinkle Mozzarella and Cheddar cheese over lettuce and top with tomato, green onion and olives.

Suggested servings:  Serve with baked tortilla chips or an assortment of sliced vegetables such as carrots, celery and cucumber.

Note: May substitute Mexican-blend cheese for the Mozzarella and Cheddar, if desired.  

 
Nutrition Facts per serving for individual food:

Calories	180
Total Fat	4.5 g
Saturated Fat	3 g
Cholesterol	15 mg
Sodium	350 mg
Calcium	30% Daily Value
Protein	11 g
Carbohydrates	14 g
Dietary Fiber	3 g