This 4-layer Mexican-style dip can be made in just a few minutes and is usually eaten just as quickly. Serve with corn tortilla chips.
Original recipe makes 12 servings
1 (16 ounce) can refried beans
1 (8 ounce) container sour cream
1 (8 ounce) jar medium salsa
2 cups shredded Cheddar-Monterey Jack cheese blend
- Spread the refried beans on the bottom of a casserole dish. Layer the sour cream, salsa and shredded cheese into the casserole dish. Serve with corn chips.
Calories: 147 kcal
Carbohydrates: 8.4 g
Cholesterol: 28 mg
Fat: 9.8 g
Fiber: 2.3 g
Protein: 6.9 g
Sodium: 347 mg