Seven Layer Dip
- Total Time
- 0:10
- Prep
- 0:10
- Cook
- 0:00
- Serves
- 8
- Difficulty
- Easy
This colorful dip can be made in just minutes. Try experimenting with other vegetables in the layers if you wish.
-
canned pinto beans16 oz, rinsed and drained
-
hot pepper sauce⅛ tsp, several drops or to taste
-
fresh tomato(es)1 medium, chopped
-
green pepper(s)½ medium, bell, seeded and chopped
-
fat free salsa1 cup(s)
-
fat free sour cream1 cup(s)
-
low fat cheddar or colby cheese3 oz, shredded
-
uncooked scallion(s)4 medium, thinly sliced
-
olive(s)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.