Saturday, February 12, 2011

Taco Layer Dip {low fat}


It was Super Bowl Sunday. It was also just hours after saying good to the last student after a weekend of leading a trip of 27 to a youth conference. We were tired. We wanted rest and relaxation. And we wanted a private party chock full of delicious Super Bowl snacks. While Kevin cooked up store-bought fried ravioli, I went to work on this low fat dip of awesomeness. 

I have seen many varieties of this dip, so I went with my own instincts and created this delicious dip. I would highly recommend including a layer of homemade guacamole--it tips the scales to make this appetizer/snack/meal over-the-top perfect. 

Kevin has always claimed to strongly dislike refried beans, but after adding the additional spices and layering with fresh ingredients, he couldn't get enough--and neither could I. This is one appetizer that's downright healthy. With the low fat ingredients chock full of protein and fiber, combined with fresh vegetables, you can't be it! 

Taco Layer Dip {low fat}
serves: a party!

1 - 15 oz. can fat free refried beans
1/4 cup water
1 tsp chili powder
1/4 tsp cumin
1 jalapeƱo peppers, finely chopped (seeds and ribs removed to lower heat)
1 avocado, finely chopped OR 1 cup fresh guacamole
1 cup finely chopped tomatoes, divided
1/4 cup red onions, finely chopped
1 cup fat free sour cream 

In a medium bowl, stir together beans, water, chili powder and cumin until smooth and creamy.* Spread the beans along the bottom of a 9 inch pie plate (or other serving dish). Layer on jalapeno, avocado (or guacamole), tomatoes (reserving a few for garnish), and onions. Spread with sour cream. Garnish with additional tomatoes. 

Serve immediately with tortilla chips or cover and refrigerate. 

*Optional: Beans may be heated, topped with cheese then spread with remaining ingredients for a warm appetizer (or if you just plain prefer your refried beans hot).

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