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Layered Bean Dip

Layered Bean Dip recipe
Recipe and Photo by: Better Homes and Gardens
Got a hankering for nachos? You might want to try a layered dip with beans, salsa and cheese instead. All the great flavors on tortilla crisps or veggies.
25 min
4 hr 25 min
Makes 18

What You Need

 15-ounce can pinto or red kidney beans, drained
cup  salsa
 4-ounce can chopped green chiles, drained
1/2 of a
 7-ounce jar roasted red pepper, drained and chopped (about 1/2 cup), or one 4-ounce jar pimiento, drained and chopped
cup  low-fat cottage cheese
cup  chopped tomato
cup  shredded low-fat cheddar cheese
 Tortilla Crisps (recipe follows) or assorted sliced raw vegetables

Make It

1. In a blender container or food processor bowl place beans and salsa. Cover and blend or process until smooth. Spread mixture evenly in a 9-inch pie plate. Sprinkle with green chilies and roasted red pepper or pimiento.

2. Wash blender container or food processor bowl. Place cottage cheese in the blender container or food processor bowl. Cover and blend or process until smooth. Then, carefully spread cottage cheese on top of bean mixture in pie plate. Cover and chill for at least 4 hours up to 24 hours before serving.

3. Before serving, sprinkle tomato and cheddar cheese on top of cottage cheese layer. Serve with Tortilla Crisps or sliced vegetables. Makes 18 (1/2 cup) servings.

Kraft Kitchens Tips

Tortilla Crisps
Cut twelve 6-inch flour or corn tortillas each into 6 wedges. Place wedges in a single layer on an ungreased baking sheet. Bake in a 350 degree F. oven for 5 to 10 minutes or until crisp. Serve 4 crisps per serving.
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