Discover the perfect party appetizer with this spicy 7-Layer Bean Dip. Bring this 7-Layer Bean Dip to potlucks, family gatherings, dinner parties and more!
What You Need
Original recipe yields 18 servings
1 can (15 oz.) black beans, rinsed
1/4 cup TACO BELL® Thick & Chunky Salsa
1 can (4 oz.) chopped green chiles, drained
1 jar (4 oz.) diced pimento s, drained
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 tomato, chopped
1/4 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
2 green onions, sliced
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Let's Make It
Process beans and salsa in food processor until smooth; spread onto bottom of pie plate. Top with chiles and pimentos.
Spoon cottage cheese into food processor container; process until smooth. Spread over layers in pie plate.
Refrigerate 4 hours. Top with tomatoes, shredded cheese and onions just before serving.
Make baked tortilla chips for your dip. Heat oven to 350°F. Cut 12 (6-inch) flour or corn tortillas each into 6 wedges. Place wedges in a single layer on baking sheet. Bake 5 to 8 min. or until crisp. Makes 18 servings, 4 chips each.
Dip can be refrigerated up to 24 hours before topping as directed.
Calories From Fat
% Daily Value*
Total Fat 0.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
18 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.