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Southwestern Layered Bean Dip
Ingredients
  • 1 16-ounce can nonfat refried beans, preferably “spicy”
  • 1 15-ounce can black beans, rinsed
  • 4 scallions, sliced
  • ½ cup prepared salsa
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ cup pickled jalapeño slices, chopped
  • 1 cup shredded Monterey Jack, or Cheddar cheese
  • ½ cup reduced-fat sour cream
  • 1 ½ cups chopped romaine lettuce
  • 1 medium tomato, chopped
  • 1 medium avocado, chopped
  • ¼ cup canned sliced black olives, (optional)
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