31 oz low sodium pinto beans, drained and rinsed - 2 cans
18.50 oz Southwest style black bean soup
1 ½ cups low-fat cottage cheese
2 tsp taco seasoning
¾ cup chunky medium salsa
¾ cup shredded medium cheddar cheese
¾ cup shredded iceberg lettuce
¾ cup diced Roma tomatoes
½ cup drained sliced pickled jalapeños
¼ cup thinly sliced green onions
½ cup plain nonfat Greek yogurt
mini bell peppers and/or pork rinds for serving (optional)
1
In blender, purée beans and soup. Makes about 3 cups bean mixture.
2
In blender, purée cottage cheese, yogurt and seasoning. Makes about 2 cups cottage cheese mixture.
3
In 8-inch square or 2-quart serving dish, layer bean mixture, cottage cheese mixture, salsa, Cheddar cheese, lettuce, tomatoes, jalapeños and onions. Makes about 8 cups dip.
4
Serve dip with mini bell peppers and/or pork rinds, if desired.
Ingredients
31 oz low sodium pinto beans, drained and rinsed - 2 cans
18.50 oz Southwest style black bean soup
1 ½ cups low-fat cottage cheese
2 tsp taco seasoning
¾ cup chunky medium salsa
¾ cup shredded medium cheddar cheese
¾ cup shredded iceberg lettuce
¾ cup diced Roma tomatoes
½ cup drained sliced pickled jalapeños
¼ cup thinly sliced green onions
½ cup plain nonfat Greek yogurt
mini bell peppers and/or pork rinds for serving (optional)