Seven Layer Dip
canned pinto beans
16 oz, rinsed and drained
hot pepper sauce
⅛ tsp(s), several drops or to taste
1 medium, chopped
½ medium, bell, seeded and chopped
fat free salsa
fat free sour cream
low fat cheddar or colby cheese
3 oz, shredded
4 medium, thinly sliced
10 gm, black, pitted, sliced
- In a blender or food processor, puree the beans, pepper sauce and 2 tablespoons water. Transfer to a 12-inch serving platter; spread in a thin layer on the platter.
- Leaving a 1-inch border, top the bean mixture evenly with the tomato, bell pepper and salsa. Leaving a 1-inch border, top the tomato layer evenly with the sour cream and cheese. Sprinkle with the scallions and olives.