Tailgate Dip
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Tailgate Dip
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| Servings |
| 15 |
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Ingredients
- 16ounces fat free refried beans
- 2cup nonfat sour cream
- 4ounces pickled jalapenoschopped
- 2 avocadossmashed
- 1tablespoon lime juice
- 2cups reduced fat, shredded cheddar cheese
- 3 tomatoesdiced
- 1cup sliced green onions
- 1cup cilantro leaveschopped
- 4ounces sliced black olives
- 4ounces lowfat tortilla chips
- 6 celery stalkscut into 3rds or 4ths
Instructions
- Wash your hands and clean your preparation area. Rinse the tomatoes, green onions, and cilantro leaves under cool running water before dicing or chopping.
- In a 9×13 inch baking dish, spread the refried beans evenly in the bottom.
- In a mixing bowl combine the sour cream, drained pickled jalapenos, smashed avocados, and lime juice and mix until well combined.
- Spread sour cream mixture on top of the beans.
- Top the sour cream mixture with the shredded cheddar cheese.
- In a bowl combine the tomatoes, green onions, cilantro, and black olives and mix until well combined. Sprinkle evenly over top of the cheese.
- Cover and chill in the refrigerator for at least 30 minutes. Serve with tortilla chips and celery stalks cut into 3rds or 4ths.
Recipe Notes
