Layered Bean Dip

This dip is great as a snack or appetizer at a party!Using cottage cheese instead of sour cream adds protein and cuts calories.

Ingredients

• 1 15-oz can pinto or red kidney beans, drained
• ¼ cup salsa
• One 4 ½-oz can diced green chili peppers, drained
• One 4 oz. bottled roasted red sweet peppers, drained and chopped (½ cup)
• 1 cup cottage cheese
• 1 cup chopped tomato
• ¼ cup sliced green onions
• ¼ cup shredded cheddar cheese
• Assorted vegetable dippers

Directions

1) In a food processor bowl or blender container place beans and salsa. Cover and blend or process until smooth. Spread mixture evenly in a shallow bowl or a 9-inch pie plate. Top with chili peppers and roasted red peppers.

2) Wash food processor bowl or blender container. Place cottage cheese in the food processor or blender container. Cover and process or blend until smooth. Spread cottage cheese on top of peppers in bowl or pie plate. Cover; refrigerate for at least 2 or up to 24 hours.

3) To serve, sprinkle tomato, green onions and cheddar over dip. Serve with vegetables for dipping.

Exchanges

Makes 18 (¼-cup) servings.

Count each serving as: ½ protein (group 6)