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Layered Bean Dip

1 15-ounce can dark red kidney beans,
rinsed and drained
1/3 cup salsa
1/2 teaspoon chili powder
1 4-ounce can diced green chili peppers, drained
1 cup reduced-fat sour cream
1 cup seeded and chopped tomato
1/4 cup sliced green onions
1/4 cup reduced-fat sharp cheddar cheese
72 baked tortilla chips (about 5 cups)


1. In food processor bowl combine beans, salsa and chili powder. Process until nearly smooth. Spread in shallow bowl or decorative 9-inch pie plate.
2. Sprinkle chili peppers over bean mixture. Gently spread sour cream on top. Cover and refrigerate for 1 to 8 hours.
3. Top with chopped tomato, onions and cheese. Serve with tortilla chips.

Per Serving (1/4 cup plus 4 chips):
calories: 78; total fat: 2 g; cholesterol 6 mg; sodium 186 mg; carbs 10 g; fiber 2 g; sugars 2 g; protein 3 g
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