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Friday, October 31, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

LIGHT MEXICAN LAYER DIP
Appetizers
Contributed by: Andrea Hopkins Conner
Ingredients:
  • 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
  • Cilantro (optional)
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.)

 
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