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Layered Southwestern Dip

  Shredded lettuce 2 Cup (32 tbs)
  Low sodium black beans 15 Ounce, rinsed and drained (1 Can)
  Chopped green sweet pepper 1⁄2 Cup (8 tbs)
  Chopped red jalapeno peppers/Canned diced green chili peppers 2 Tablespoon, bottled
  Fat free dairy sour cream 8 Ounce (1 Carton)
  Chunky salsa 8 Ounce (1 Jar)
  Shredded reduced fat cheddar cheese 2 Ounce (1/2 Cup)
  Chopped pitted ripe olives 2 Tablespoon
  Tortilla chips 1 Cup (16 tbs) (Homemade)

Line a 12-inch platter with shredded lettuce.
In a medium bowl stir together black beans, green sweet pepper, and jalapeno peppers or green chile peppers.
Spoon over lettuce, leaving a border of lettuce.
Spoon sour cream over bean mixture; gently spread in a smooth layer, leaving a border of bean mixture.
Drain excess liquid from salsa.
Spoon salsa over sour cream layer, leaving a border of sour cream.
Sprinkle cheese over salsa; top with olives.
If desired, cover and chill up to 6 hours.
Serve with Tortilla Chips.

Recipe Summary

Difficulty Level: 
Everyday, Healthy
Preparation Time: 
15 Minutes

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Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1171 Calories from Fat 240

% Daily Value*

Total Fat 27 g42%

Saturated Fat 8.3 g41.6%

Trans Fat 0.2 g

Cholesterol 52.2 mg17.4%

Sodium 4207.1 mg175.3%

Total Carbohydrates 176 g58.7%

Dietary Fiber 32 g128.1%

Sugars 16.5 g

Protein 61 g122.4%

Vitamin A 769.3% Vitamin C 301.5%

Calcium 150.9% Iron 66.4%

*Based on a 2000 Calorie diet

Layered Southwestern Dip Recipe