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 the beans.

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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