Mexican Layered Dip
Yield
4 servingsPrep
15 minCook
0 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large bag |
tortilla chips
baked |
*
|
| 1 | can |
refried beans
|
*
|
| ½ | package |
taco seasoning mix
|
*
|
| ½ | cup |
salsa
|
|
| 8 | ounces |
cream cheese
fat free |
|
| 2 | cups |
lettuce
shredded |
|
| 1 | cup |
cheddar cheese
fat free, shredded |
|
| ¾ | cup |
scallions, spring or green onions
chopped |
|
| 1 | cup |
tomatoes
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large bag |
tortilla chips
baked |
*
|
| 1 | can |
refried beans
|
*
|
| 0.5 | package |
taco seasoning mix
|
*
|
| 118 | ml |
salsa
|
|
| 231.2 | ml/g |
cream cheese
fat free |
|
| 473 | ml |
lettuce
shredded |
|
| 237 | ml |
cheddar cheese
fat free, shredded |
|
| 177 | ml |
scallions, spring or green onions
chopped |
|
| 237 | ml |
tomatoes
chopped |
|
Directions
Mix together the refried beans and taco seasoning and spread in the bottom of 2 small or 1 large shallow serving dishes.
In a food processor, blender or with a hand mixer combine the salsa and cream cheese (it will be runny).
Pour over the beans and layer the other ingredients in order ending with the tomatoes.
Refrigerate for at least 1 hour before serving.
Serve with baked tortilla chips
