Layered Salsa Dip

Layered Salsa Dip
An old favorite lightened up.

Servings: 8

• 1 - 8 ounce package light cream cheese
• 1 - 16 ounce can fat-free refried beans
• 1 - 16 ounce picante sauce (mild or hot - I like Pace best)
• 1 - 4 ounce can chopped green chillies
• 2 cups grated low fat cheddar and Jack cheese

Use a greased 9-inch pie plate (double recipe for larger plates).

FIRST LAYER: Spread the cream cheese for the bottom layer.

SECOND LAYER: Spread the can of refried beans. If beans are hard to spread, heat lightly in microwave until spreadable.

THIRD LAYER: Spread the salsa.

FOURTH LAYER: Spread the can of chopped green chillies.

TOP LAYER: Spread the package of grated cheeses.

Bake at 350ºF for 15-20 minutes or until bubbly.
Spread on crackers or baked tortilla chips for a great snack!

Per Serving: 178 Calories; 7g Fat (35.9% calories from fat); 4g Saturated Fat; 13g Protein; 16g Carbohydrate; 2g Dietary Fiber; 22mg Cholesterol; 798mg Sodium. Exchanges: 1/2 Grain (Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

NOTE: To reduce fat even further, try using fat free cheddar cheese. I have tried fat free cream cheese instead of low fat and it does not work in this recipe.