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Southwestern Taco Dip

Southwestern Taco Dip

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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Servings

10 Servings

Ingredients

  • 2 teaspoon chili powder
  • 1 can spicy fat-free refried beans 16-ounce
  • ⅓ cup chunky medium salsa
  • 1 container plain fat-free or low-fat yogurt 8-ounce
  • 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
  • ⅓ cup sliced green onion including tops
  • 2 tablespoon 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.
  • Source: National Dairy Council