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Five Layer Dip

September 15, 2017





Serves 12:  (serving size: 1/2 cup dip and 4 tortilla wedges)

Total Time:  1 Hour

Nutritional Information:  Calories 162; Fat 5.6g; Satfat 2.4g; Monofat 1.9g; Polyfat 0.4g; Protein 6.8g; Carbohydrate 23.2g; Fiber 2.8g; Cholesterol 13mg; Iron 1.3mg; Sodium 331mg; Calcium 143mg


  • 6 (8-inch) flour tortillas
  • Cooking spray
  • 1/2 teaspoon paprika
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon ground cumin
  • 1 (16-ounce) can organic refried beans
  • 1 cup organic bottled salsa
  • 2/3 cup frozen whole-kernel corn, thawed
  • 1/4 cup chopped green onions
  • 2 tablespoons chopped black olives
  • 3 ounces pre-shredded 4-cheese Mexican blend cheese (about 3/4 cup)
  • 3/4 cup (6 ounces) light sour cream
  • 2 tablespoons chopped fresh cilantro


  1. Preheat oven to 350°.
  2. Cut each tortilla into 8 wedges, and arrange wedges in single layers on 2 baking sheets.  Lightly spray wedges with cooking spray; sprinkle with paprika.
  3. Bake at 350° for 15 minutes or until lightly browned and crisp. Cool.
  4. Combine juice, cumin, and beans in a medium bowl, stirring until well combined.
  5. Spread mixture evenly into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.
  6. Spread salsa evenly over beans.
  7. Combine corn, onions, and olives; spoon corn mixture evenly over salsa. Sprinkle cheese over corn mixture.
  8. Bake at 350° for 20 minutes or until bubbly. Let stand 10 minutes.
  9. Top with sour cream; sprinkle with cilantro. Serve with tortilla chips.