Five-Layer Dip Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This popular party dip gets a face-lift with a few simple changes. Keep fat and calories to a minimum by swapping whole-kernel corn for the customary layer of ground beef.
Ingredients
- 6 (8-inch) flour tortillas
- Cooking spray
- 1/2 teaspoon paprika
- 2 teaspoons fresh lime juice
- 1/2 teaspoon ground cumin
- 1 (16-ounce) can organic refried beans (such as Amy's or Eden Organic)
- 1 cup organic bottled salsa (such as Muir Glen)
- 2/3 cup frozen whole-kernel corn, thawed
- 1/4 cup chopped green onions
- 2 tablespoons chopped black olives
- 3 ounces preshredded 4-cheese Mexican blend cheese (about 3/4 cup)
- 3/4 cup (6 ounces) light sour cream
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat oven to 350 °.
- Cut each tortilla into 8 wedges, and arrange wedges in single layers on 2 baking sheets. Lightly spray wedges with cooking spray; sprinkle with paprika. Bake at 350 ° for 15 minutes or until lightly browned and crisp. Cool.
- Combine juice, cumin, and beans in a medium bowl, stirring until well combined. Spread mixture evenly into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Spread salsa evenly over beans. Combine corn, onions, and olives; spoon corn mixture evenly over salsa. Sprinkle cheese over corn mixture. Bake at 350 ° for 20 minutes or until bubbly. Let stand 10 minutes. Top with sour cream; sprinkle with cilantro. Serve with tortilla chips.
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