Layered Bean Dip Recipe
Summary
Ingredients
| 1 15 ounce can pinto or red kidney beans, drained | ||
| Salsa | 1/4 Cup (16 tbs) | |
| Green chili peppers | 1 4 Ounce, chopped | |
| 4 ounces bottled roasted red bell pepper, drained and chopped, or one 4 ounce jar pimiento, drained and chopped | ||
| 1 cup low fat cottage cheese | ||
| Tomato | 1 Cup (16 tbs), chopped | |
| 1/4 cup shredded low fat cheddar cheese | ||
| Tortilla Crisps or assorted sliced raw vegetables | ||
Directions
In a blender container or food processor bowl place beans and salsa.
Cover and blend or process till smooth.
Spread mixture evenly in a 9 inch pie plate.
Sprinkle with green chilies and roasted red pepper or pimiento.
Wash blender container or food processor bowl.
Place cottage cheese in the blender container or food processor bowl.
Cover and blend or process till smooth.
Then, carefully spread cottage cheese on top of bean mixture in pie plate.
Cover and chill for at least 4 hours before serving.
Cover and blend or process till smooth.
Spread mixture evenly in a 9 inch pie plate.
Sprinkle with green chilies and roasted red pepper or pimiento.
Wash blender container or food processor bowl.
Place cottage cheese in the blender container or food processor bowl.
Cover and blend or process till smooth.
Then, carefully spread cottage cheese on top of bean mixture in pie plate.
Cover and chill for at least 4 hours before serving.
Chef
