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
- Warm olive oil in a saucepan over medium heat; add onions. Cook, stirring occasionally until the onions are soft, about 5-6 minutes.
- Stir in the chili powder, cumin, salt, beans and water. Stir and cover; cook for 5 minutes.
- 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.
- 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.
- Next layer on the cheese, salsa, sour cream and guacamole.
- Drizzle on lime juice and freeze for 15 – 30 minutes.
- 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