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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