• 10servings
  • 2524minutes
  • 146calories

Rate this recipe:

Ingredients Jump to Instructions ↓

  1. 2 can(s) (16-ounce) nonfat refried beans

  2. 1/4 cup(s) taco sauce , or tomato salsa 2 teaspoon(s) mild chili powder

  3. 1 teaspoon(s) ground cumin

  4. 1 1/2 cup(s) cooked corn kernels

  5. 1/2 cup(s) chopped red bell pepper

  6. 1/2 cup(s) chopped green bell pepper

  7. 2 jalepeno peppers , seeded and chopped

  8. 4 scallions , trimmed and chopped

  9. 2 tablespoon(s) lime juice

  10. 1 ripe avocado , mashed

  11. 1 1/2 cup(s) yogurt cheese or nonfat sour cream

  12. Hot sauce , such as Tabasco, to taste 2 1/2 cup(s) chopped fresh tomatoes

  13. 1/3 cup(s) chopped fresh cilantro

  14. 3/4 cup(s) grated reduced-fat Cheddar , or Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. Combine refried beans, taco sauce (or salsa), chili powder and cumin in a medium bowl. Combine corn, red and green peppers, jalapenos, scallions and lime juice in another medium bowl. Season with salt and pepper.

  2. Combine avocado and 2 tablespoons yogurt cheese (or sour cream) in a small bowl; season with hot sauce. Toss together tomatoes and cilantro in another small bowl.

  3. To assemble the dip: Spread the bean mixture on a serving platter and top with the corn mixture. Spread the remaining yogurt cheese (or sour cream) over the corn, followed by the avocado mixture. Spoon the tomatoes over the top with a slotted spoon. Sprinkle with cheese.


Send feedback