- 2 cans (16 ounces each) fat-free refried beans
- 1 can (4 ounces) chopped green chilies, undrained
- 2 cups (16 ounces) fat-free sour cream
- 1 envelope reduced-sodium taco seasoning
- 2 cups frozen peas, thawed
- 1/4 cup chopped onion
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 2 garlic cloves, minced
- Dash hot pepper sauce
- 1/2 cup each shredded reduced-fat cheddar and Monterey Jack cheeses
- 1 cup chopped tomatoes
- 1/3 cup sliced green onions
- Baked tortilla chips
- In a bowl, combine beans and chilies; mix well. Spread onto a 12-in round serving platter. Combine the sour cream and taco seasoning; spoon and spread evenly over the bean mixture. Set aside. In a food processor or blender, combine peas, onion, lime juice, chili powder, garlic and hot pepper sauce; cover and process until smooth. Spread evenly over sour cream layer. Sprinkle with cheeses, tomatoes and green onions. Serve with chips. Yield: 14 servings.
Reviews forLayered Fiesta Dip
"Recipe is a 5 star if you replace the peas with avocados. Took it to a potluck and everyone loved it!"
"We made this recipe with two adjustments which resulted in the five-star rating. First, we substituted two avocados for the peas. Second, we used a bit more than a third of a cup of green onions. My husband declared this "the best layer dip ever.""