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Layered Bean Dip

Diet.Chef's picture
  Canned red kidney beans/Canned pinto beans 15 Ounce, drained (1 Can)
  Salsa 1⁄4 Cup (4 tbs)
  Canned chopped green chili peppers 4 Ounce, drained (1 Can)
  Bottled roasted red bell pepper/4 ounce jar pimiento, drained and chopped 4 Ounce, drained and chopped
  Low fat cottage cheese 1 Cup (16 tbs)
  Chopped tomato 1 Cup (16 tbs)
  Shredded low fat cheddar cheese 1⁄4 Cup (4 tbs)
  Tortilla chips/Assorted sliced raw vegetables 1⁄4 Cup (4 tbs)

In a blender container or food processor bowl place beans and salsa.
Cover and blend or process till smooth.
Spread mixture evenly in a 9 inch pie plate.
Sprinkle with green chilies and roasted red pepper or pimiento.
Wash blender container or food processor bowl.
Place cottage cheese in the blender container or food processor bowl.
Cover and blend or process till smooth.
Then, carefully spread cottage cheese on top of bean mixture in pie plate.
Cover and chill for at least 4 hours before serving.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1030 Calories from Fat 222

% Daily Value*

Total Fat 25 g38.5%

Saturated Fat 6.4 g31.8%

Trans Fat 0.2 g

Cholesterol 30.2 mg10.1%

Sodium 3566.9 mg148.6%

Total Carbohydrates 137 g45.6%

Dietary Fiber 29.5 g117.8%

Sugars 29.6 g

Protein 65 g130.7%

Vitamin A 136.9% Vitamin C 229.8%

Calcium 64.5% Iron 49.9%

*Based on a 2000 Calorie diet

Layered Bean Dip Recipe