5-Layer Mexican Dip

By midget

  • 1 can (15-1/2 oz.) refried black beans

  • 1 T. chili powder

  • 1/2 tsp. ground cumin

  • 1 c. Breakstone's or Knudsen sour cream

  • 1 c. Kraft Shredded Cheddar Cheese

  • 1/3 c. green onion slices

  • 1/3 c. sliced pitted ripe olives

  • 1 medium tomato, chopped

  1. Mix beans, chili powder and cumin. Spread onto bottom of 9-inch pie plate. Top with layers of the remaining ingredients; cover.

  2. Refrigerate several hours or until chilled. Serve with tortilla chips.

Nutritional Facts

Calories - 133
Total fat - 9g
Saturated Fat - 5g
Sodium - 138mg
Carbohydrate 8g
Fiber - 3g
Protein - 6g

snacks diabetic friendly low carb weight loss dips kraft dairy calcium vitamin d gluten free

11 replies

bst 2009-03-29 22:40:44 -0500 Report

I am going to try this soon. I love dips. It sounds so easy and delicious.

nancyUT 2008-11-10 09:02:11 -0600 Report

this sounds really good so im writing it down and making it for my family tonight thanks