Serve with baked tortilla chips or an assortment of sliced vegetables such as carrots, celery and cucumber.

Southwestern Taco Dip

Serve with baked tortilla chips or an assortment of sliced vegetables such as carrots, celery and cucumber.

Ingredients

  • 2 teaspoons chili powder
  • 1 16-ounce can spicy
  • 1/3 cup chunky medium salsa
  • 1 8-ounce container plain
  • 1 cup finely chopped iceberg lettuce
  • 1 cup shredded reduced-fat Mozzarella cheese
  • 1 cup shredded reduced-fat Cheddar cheese
  • 1 tomato
  • 1/3 cup sliced green onion
  • 2 tablespoons chopped black olives

Directions

Stir chili powder into beans and spread evenly onto a clear pie dish. Spread yogurt over the bean dip, then spread the salsa over the yogurt, leaving a narrow border around each layer’s edge. Scatter lettuce over yogurt mixture. Sprinkle Mozzarella and Cheddar cheese over lettuce and top with tomato, green onion and olives.

Suggested servings: Serve with baked tortilla chips or an assortment of sliced vegetables such as carrots, celery and cucumber.

Note: May substitute Mexican-blend cheese for the Mozzarella and Cheddar, if desired.

Visit the National Dairy Council website.