Layered Tex-Mex Dip
 

Layered Tex-Mex Dip

Makes 7 cups
Prep: about 5 minutes
Bake: about 30 minutes

1 can (1 lb 15 oz.) fat-free refried beans
1/2 cup fat-free sour cream
1 3/4 cups medium-spicy salsa
2-4 tablespoons drained, sliced pickled jalapeno peppers
1 1/2 cups shredded sharp cheddar cheese
1/2 cup sliced scallions

Heat oven to 400 degrees F. Spread refried beans evenly in shallow 2-wt
baking dish, or 9-inch deep-dish pie plate. Spread sourcream evenly over
beans, tiop with 1 1/2 cups salsa, jalapeno peppers and cheese. Top with
dollops of remaing salsa. Cover dish with foil.
Bake 25 minutes, remove foil, bake 5 minutes, until cheese melts and
bubbles.
Sprinkle with scallions.


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