Southwestern Taco Dip
Makes 10 servings
(3/4 cup per serving)
Prep time: 20 minutes

Ingredients:

• 2 teaspoons chili powder
• 1 (16-ounce) can spicy fat-free refried beans
• 1/3 cup chunky medium salsa, divided
• 1 (8-ounce) container plain fat-free or low-fat yogurt
• 1 cup finely choooed iceberg lettuce
• 1 cup shredded reduced-fat Mozzarella cheese
• 1 cup shredded reduced-fat Cheddar chesse
• 1 tomato, seeded and chopped
• 1/3 cup sliced green onion, including tops
• 2 tablespoons chopped black olives

Directions:
Stir chili powder into beans and spread evenly onto a clear pie dish. Spread
yogurt over the bean dip, then spread the salsa over the yogurt, leaving a
narrow border around each layer’s edge. Scatter lettuce over yogurt mixture.
Sprinkle Mozzarella and Cheddar cheese over lettuce and top with tomato,
green onion and olives.

Suggested servings: Serve with baked tortilla chips or an assortment of sliced
vegetables such as carrots, celery and cucumber.

Note: May substitute Mexican-blend cheese for the Mozzarella and Cheddar,
if desired.

• Calories: 180
• Total Fat: 4.5g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 350mg
• Calcium: 30% Daily Value
• Protein: 11g
• Carbohydrates: 14g
• Dietary Fiber: 3g