This is a print preview of "Southwestern Layered Bean Dip" recipe.

Southwestern Layered Bean Dip Recipe
by Fisch Foods

First of all I'd like to say Happy 2nd Blogiversary to Fisch Foods!!! That's right, we've been sharing the recipes that we make in our very own kitchen for two whole years now. What a better way to celebrate then to share our most recent 5 fish rated discovery.

Ryan found this recipe and we've made it a few times this month. It's a perfect Sunday afternoon munchie. I think it's safe to say that this is going to be one that we make on a regular basis. When you read the ingredients you'll see it's got all the good stuff, and I think that the fresh veggies just make it taste refreshing.

It even got two thumbs up from Mama Ellen (Ryan's Mom). Her and I both really loved the fresh avocados. 

Recipe from Eating Well



Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapeños in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.

Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.

Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).


12 servings, about 1/2 cup each

Per serving:

146 calories

7 g fat ( 3 g sat , 3 g mono )

12 mg cholesterol

15 g carbohydrates

7 g protein

5 g fiber

288 mg sodium

164 mg potassium