Layered Chili, Cheese, and Roasted-Corn Dip

Yield: 16 servings (serving size: 1/2 cup dip and 1/2 cup chips)
Source: Cooking Light Annual Recipes 2002
CL Comments: Reheat the leftovers and spoon into warmed flour tortillas for flavorful bean burritos.
Comments from a PA Kitchen: : I made this for a family picnic about a month ago and it was gobbled up. A nice variation on the layered Mexican-style dip, but still nice and hearty and rich. I loved the roasted corn in it. It's NOT a pretty dip once you start schlepping it out of the bowl, but what it lacks in looks, it makes up for in flavor. I used one can of black beans and one can of pinto beans, because I like black beans better.

INGREDIENTS:

2 (16-ounce) cans pinto beans, drained, rinsed, and divided
1/2 teaspoon ground cumin
1/4 teaspoon hot sauce
1/8 teaspoon black pepper
1 (8-ounce) block fat-free cream cheese
Cooking spray
1 (11-ounce) can no-salt-added whole-kernel corn, drained
2 garlic cloves, minced
2 cups cooked basmati or other long-grain rice
1/2 cup minced fresh cilantro
1 (4.5-ounce) can chopped green chiles
1 cup bottled salsa
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
8 cups baked tortilla chips (about 8 ounces)

INSTRUCTIONS:

  1. Preheat oven to 375°.
  2. Combine 2 cups beans, cumin, hot sauce, black pepper, and cream cheese in a food processor; process until smooth. Place bean mixture in a medium bowl; stir in remaining beans. Set aside.
  3. Place a medium nonstick skillet coated with cooking spray over medium-high heat. Add corn and garlic, and sauté for 3 minutes or until lightly browned. Remove from heat, and stir in rice, cilantro, and chiles.
  4. Spread half of the bean mixture in the bottom of a shallow 2-quart baking dish coated with cooking spray. Spread half of salsa over bean mixture. Spread rice mixture over salsa. Top with the remaining salsa and bean mixture, and sprinkle with the cheese. Cover and bake at 375° for 30 minutes or until thoroughly heated. Serve with chips.

NUTRITIONAL INFO:

Healthy Units: 3.5 per serving
CALORIES 174 (10% from fat); FAT 1.9g (satfat 0.6g, monofat 0.6g, polyfat 0.6g); PROTEIN 8.5g; CARBOHYDRATE 31.8g; FIBER 3g; CHOLESTEROL 5mg; IRON 1.5mg; SODIUM 446mg; CALCIUM 120mg;

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