Description
I could easily eat this dip for dinner every night and be a happy girl.
Ingredients
- 14 ounces, weight Canned Or Fresh Refried Pinto Beans
- 4 ounces, weight Cream Cheese, Softened
- ½ cups Plain Low-fat Yogurt
- ½ whole Medium Onion, Finely Diced
- ½ teaspoons Cumin
- ½ teaspoons Chili Powder
- ½ teaspoons Dried Oregano
- ½ teaspoons Granulated Garlic Powder
- ¼ teaspoons Salt
- ⅛ teaspoons Black Pepper
- 6 ounces, weight Sharp White Cheddar Cheese, Shredded (or Use A Full 8 Oz If You Want!)
- 1 cup Cherry Tomatoes, Chopped
- ½ cups Pitted Black Olives, Sliced
- 1 Tablespoon Chopped Parsley Leaves, For Garnish (optional)
- Tortilla Chips For Serving
Preparation
1. Preheat oven to 400F.
2. Stir the refried beans and spread them in the bottom of a 9 by 5-inch loaf pan.
3. Stir together the cream cheese, yogurt, onion, cumin, chili powder, oregano, garlic powder, salt, pepper, and 2/3 of the shredded cheese (reserving 1/3 of the shredded cheese for topping). Spread the cheese mixture on top of the refried beans.
4. Spread the tomatoes on top of the cheese mixture, and then sprinkle the olives on top. Top with the reserved 1/3 of the shredded cheese.
5. Bake until bubbling in the center, about 20 minutes. If you want it more browned on top, run it under the broiler for a couple minutes at the end (if you do this, keep an eye on it because it will brown quickly under the broiler). Remove from oven.
6. Sprinkle the parsley on top; serve warm with tortilla chips for dipping.
