This warm, layered bean dip is a great party appetizer.
16-oz can 99% fat-free refried black beans
3/4 cup reduced-fat Mexican blend cheese, divided
3/4 cup thick & chunky salsa, divided
2 tsp lime juice
2 cloves garlic, pressed
2 tsp Southwestern Seasoning Mix
3/4 cup red bell pepper, diced, divided
1/2 cup whole kernel corn
2 Tbsp cilantro, snipped
Preheat oven to 350˚F. In Classic Batter Bowl, combine refried beans, 1/2 cup of the cheese, 1/4 cup of the salsa, lime juice, garlic and seasoning mix. Spread bean mixture onto bottom of Mini-Baker.
Sprinkle 1/2 cup of the bell pepper and corn evenly over bean mixture. Spoon remaining salsa over corn mixture. Bake 22-25 minutes or until heated through. Top with remaining cheese, remaining bell pepper and cilantro. Garnish with sour cream, if desired.
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