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Ingredients
1 15-ounce can pinto or red kidney beans, drained
1/4 cup salsa
1 4-ounce can chopped green chilies, drained
1/2 of a 7-ounce jar roasted red pepper, drained and chopped (about 1/2 cup), or one 4-ounce jar pimiento, drained and chopped
1 cup low-fat cottage cheese
1 cup chopped tomato
1/4 cup shredded low-fat cheddar cheese
Tortilla Crisps (recipe follows) or assorted sliced raw vegetables
1 15-ounce can pinto or red kidney beans, drained
1/4 cup salsa
1 4-ounce can chopped green chilies, drained
1/2 of a 7-ounce jar roasted red pepper, drained and chopped (about 1/2 cup), or one 4-ounce jar pimiento, drained and chopped
1 cup low-fat cottage cheese
1 cup chopped tomato
1/4 cup shredded low-fat cheddar cheese
Tortilla Crisps (recipe follows) or assorted sliced raw vegetables
Directions
In a blender container or food processor bowl place beans and salsa. Cover and blend or process until smooth. Spread mixture evenly in a 9-inch pie plate. Sprinkle with green chilies and roasted red pepper or pimiento.
Wash blender container or food processor bowl. Place cottage cheese in the blender container or food processor bowl. Cover and blend or process until smooth. Then, carefully spread cottage cheese on top of bean mixture in pie plate. Cover and chill for at least 4 hours up to 24 hours before serving.
Before serving, sprinkle tomato and cheddar cheese on top of cottage cheese layer. Serve with Tortilla Crisps or sliced vegetables. Makes 18 (1/2 cup) servings.
Tortilla Crisps: Cut twelve 6-inch flour or corn tortillas each into 6 wedges. Place wedges in a single layer on an ungreased baking sheet. Bake in a 350 degree F. oven for 5 to 10 minutes or until crisp. Serve 4 crisps per serving.
In a blender container or food processor bowl place beans and salsa. Cover and blend or process until smooth. Spread mixture evenly in a 9-inch pie plate. Sprinkle with green chilies and roasted red pepper or pimiento.
Wash blender container or food processor bowl. Place cottage cheese in the blender container or food processor bowl. Cover and blend or process until smooth. Then, carefully spread cottage cheese on top of bean mixture in pie plate. Cover and chill for at least 4 hours up to 24 hours before serving.
Before serving, sprinkle tomato and cheddar cheese on top of cottage cheese layer. Serve with Tortilla Crisps or sliced vegetables. Makes 18 (1/2 cup) servings.
Tortilla Crisps: Cut twelve 6-inch flour or corn tortillas each into 6 wedges. Place wedges in a single layer on an ungreased baking sheet. Bake in a 350 degree F. oven for 5 to 10 minutes or until crisp. Serve 4 crisps per serving.
(Collect From Shine)
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