Five-Layer Mexican Dip

This is a yummy dip recipe that I found on the Kraft Foods website (the photo is from there, too). I love recipes like this that are so easy to make! And because it has refried black beans, olives, green onions, and chopped tomato in it, it’s somewhat healthy! You could make it even healthier by using light sour cream instead of regular sour cream. Or, if you like plain Greek yogurt, you could even substitute that for the sour cream. And if you use low-fat shredded cheddar cheese, you have a lower-calorie dip that’s still really tasty! Here’s the recipe, with the suggestions for making it lighter. This makes 4 cups of dip or 32 (2 Tbsp.) servings.

FIVE-LAYER MEXICAN DIP (adapted from Kraft Foods)

Mix the refried black beans, chili powder, and cumin together, blending well. Spread onto the bottom of a 9-inch pie plate. Spread sour cream over the bean mixture, then top sour cream evenly with a layer each of shredded cheddar cheese, green onions, sliced black olives, and chopped tomato. Refrigerate several hours or until chilled; serve with tortilla chips (blue corn tortilla chips are good with this, and I’ve read that they are healthier than the white corn tortilla chips).