Mexican Bean Dip

Mexican Bean Dip

This warm layered bean dip is a great party appetizer…or perfect for watching the big game! And in honor of college football kick off weekend, I thought it was a perfect recipe to share (we love it so much that we usually make a double batch!!!).

Ingredients:
1 can (16 oz) 99% fat free refried black beans
¾ cup reduced fat Mexican blend cheese, shredded
1cup thick and chunky salsa
2 teaspoons lime juice
2 garlic clove, pressed
2 tablespoons snipped fresh cilantro
1 packet of taco seasoning mix
¾ cup diced red bell pepper
½ cup whole kernel corn
Reduced fat sour cream, optional
Serve with lime tortilla chips

Directions:
1. Preheat oven to 350 degrees. In Classic Batter Bowl, combine refried beans, ½ cup of the cheese, ¼ cup of the salsa, lime juice, garlic pressed with Garlic Press, and taco seasoning mix. Spread bean mixture in onto the bottom of Stoneware Mini Baker.

2. Sprinkle ½ cup of the bell pepper and corn evenly over bean mixture. Spoon remaining salsa over corn mixture. Bake 22-25 minutes or until heated through. Top with remaining cheese, bell pepper, and cilantro. Garnish with sour cream, if desired. Serve with lime tortilla chips and enjoy!!

We'll be cheering on the Florida State Seminoles for another year - we haven't given up on them yet, although we've had to walk away from the TV many times during recent games!! They were so good for so long, I guess they've just decided to give someone else a chance :) Or at least that's what I like to tell myself! The first game is this Monday, Sept. 7 at 8:00PM against Miami... So grab the ingredients for this awesome dip so you'll be fueled for the big game!