Mexican Layered Spread Recipe
Super Bowl Recipes
Mexican Layered Spread
1 (16-ounce) can fat-free refried beans
1 cup fat-free sour cream
1 cup mild (or hotter according to taste) chunky salsa
1 cup shredded reduced-fat Cheddar cheese
1 to 3 Tbsp thinly sliced green onion tops
Place the beans in a 9-inch pie plate, spreading them out evenly
with the back of a serving spoon. Spread the sour cream evenly over
Spread the salsa evenly over the sour cream. Sprinkle evenly with
the cheese. Top with the sliced green onion.
Serve at once, or cover and refrigerate 2 to 3 hours or up to 24
hours before serving. This spread will keep for 3 to 4 days in the
refrigerator. Makes 28 Servings (about 3-1/2 cups).
Per (2 Tbsp) Serving without tortilla chips: 37 Cal; 1 g Total Fat
(1 g Sat Fat); 4 g Carb; 3 mg Cholesterol; 138 mg Sodium; 3 g
Protein; 1 g Fiber. Exchanges: 1/2 Starch.
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