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Layered Bean Dip Recipe

Layered Bean Dip Recipe - 10 servings


15-ounce can red kidney beans

1 tablespoon chili powder

1/2 teaspoon ground cumin

1/3 cup nonfat sour cream

3/4 cup chopped iceberg lettuce

1/3 chopped white onion

1 ripe tomato, diced

1/4 cup (1 ounce) grated nonfat cheddar cheese

1 1/2 cups tomato salsa, preferably homemade


Puree kidney beans in food processor. Add chili powder and cumin and whirl 1 minute longer. Chill for at least 1 hour. Spread onto a 10-inch serving tray. Top with sour cream. Sprinkle with lettuce, then onion, tomato and cheddar cheese. Accompany with salsa.

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