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Martinsville, Virginia 24115
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LIGHT MEXICAN LAYER DIP
Contributed by: Andrea Hopkins Conner
2â�„3 cup Greek yogurt
1â�„4 tsp. cumin
1â�„4 tsp. cayenne pepper
1 can dark red kidney beans, drained and rinsed
1 cup low-fat cheddar cheese, shredded
1 recipe homemade Light Guacamole
1 cup salsa
1â�„4 cup green onions, sliced
1 medium tomato, chopped
Preheat oven to 350 degrees.
Combine the Greek yogurt with the cumin and cayenne; set aside. Place the beans in a microwave-safe dish and mash them with a fork. Microwave for 2 to 3 minutes and mash again to desired consistency. Spread the beans in the bottom of a shallow baking or casserole dish.
Sprinkle half the cheese over the beans. Spread the guacamole over the cheese, and the salsa over the guacamole. Spread yogurt over salsa and top with green onions and tomatoes. Top with the remaining cheese and cilantro. Bake the dip until it is warm all the way through.
(This recipe was contributed as part of a "Cook of the Week" feature.)