Taco Dip

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Serves: 10

Prep Time: 5 minutes


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 lowfat yogurt

1 cup finely chopped iceberg lettuce

1 cup shredded reduced-fat mozzarella cheese(or Mexican-blend cheese)

1 cup shredded reduced-fat cheddar cheese(or Mexican-blend cheese)

1 tomato, seeded and chopped

1/3 cup sliced green onion, including tops

2 tablespoons black olives, chopped

Baked tortilla chips (optional)

Assortment sliced vegetables (optional)


01In a bowl, stir chili powder into beans; spread evenly onto a clear pie dish.
02Spread yogurt over the bean dip, then spread the salsa over the yogurt, leaving a narrow border around each layer’s edge.
03Scatter lettuce over yogurt mixture. Sprinkle mozzarella and cheddar cheeses over lettuce and top with tomato, green onion and olives.
04Suggested servings: Serve with baked tortilla chips or an assortment of sliced vegetables such as carrots, celery and cucumber.

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