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Six Layer Tex Mex Dip


Thursday, January 01, 2004
Tex-Mex/Appetizers-Side Dish
Serves 12
1 (16 oz) can fat-free refried beans
1/2 cup salsa
1 cup fat-free sour cream
1 cup shredded reduced-fat cheddar cheese
1 medium chopped tomato
1/4 cup chopped green onions
2 tablespoons sliced black olives
In a medium bowl, stir together the refried beans and salsa. Spread bean mixture on a 9-inch platter or pie plate. Spread the sour cream on top of the bean layer. Then layer the shredded cheese, tomatoes, green onions, and black olives on top. If desired, cover and refrigerate for up to 4 hours. Serve with low-fat baked tortilla chips.
Nutrition Facts:
76 calories, 2g fat, 6.7 mg cholesterol, 289mg sodium.
Tiffany Steers, M.S., R.D. L.D.
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