Gather your family for a fun game night and serve this dip that’s layered with so much goodness it can count as a meal!

Makes approx. 8 servings


  •  1 can Michigan Pinto Beans (rinsed and drained), OR 1-1/2 cup cooked Michigan Pinto Beans
  • 1 tablespoon olive oil
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 cup water


  •  2 cups shredded 2% Mexican blend cheese
  • 14 to 16 oz. salsa (any variety)
  • 1-1/2 to 2 cups low fat sour cream
  • 12 oz. prepared guacamole
  • 1 tablespoon lime juice
  • Shredded lettuce
  • Cherry tomatoes
  • Whole grain tortilla chips


  1. Warm olive oil in a saucepan over medium heat; add onions. Cook, stirring occasionally until the onions are soft, about 5-6 minutes.
  2. Stir in the chili powder, cumin, salt, beans and water. Stir and cover; cook for 5 minutes. 
  3. Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up at least half of the beans. Continue to cook the beans for about 3 minutes. Remove from heat and add a bit more water if dry. Set aside.
  4. To prepare wreath, spray a 10-inch springform pan lightly with cooking spray; place a glass upside down in the center of the pan. Spread the beans in the bottom of the pan, around the glass. 
  5. Next layer on the cheese, salsa, sour cream and guacamole.
  6. Drizzle on lime juice and freeze for 15 – 30 minutes.
  7. Remove springform pan and glass carefully. Top with shredded lettuce and place cherry tomato halves in three sections to look like holly berries. Serve with tortilla chips.

Nutrition information: 52 calories; 1 g fat; 8 g carbohydrate; 2 g protein; 2 g fiber

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