Recipe courtesy of Joyce Levesque
This recipe comes from my Mother-in-law, Joyce, and is one of our family’s favorite appetizers, it makes an appearance at all of our sports celebrations and most BBQ’s. This dip could not be simpler to make, but you do need to start it several hours in advance. I always make it the night before the event, so that the cream cheese-sour cream-salsa layer has time to firm up before I add the chopped accoutrements.
It is a colorful and tasty addition to the buffet table. Recently I’ve even gone low-cal and low-fat with some of the ingredients, without affecting the flavor at all. College football kicks off this weekend, and our Buckeyes will be defending their title this year…Go Bucs! and Enjoy!
15 oz. can refried beans
6 oz. container unflavored, fat-free Greek yogurt (this replaces the sour cream)
8 oz. reduced-fat cream cheese, softened
salsa (an amount that will make a loose mixture, I use about 18 oz.)
Co-jack cheese, grated (can use fat-free or low-fat)
1/2 large tomato, chopped, and seeded
3 green onions, chopped
1/2- 16 oz. can black olives, drained and sliced into thirds (or substitute 15 oz. can black beans, rinsed and drained).
1. Choose a somewhat shallow serving dish, a deep-dish pie plate works well for this dip. Spread refried beans in bottom of serving dish.
2. Place softened cream cheese and Greek yogurt in a large bowl. Using a wire whisk, mix cream cheese and yogurt with salsa. The amount of salsa will depend upon your preference for spice, but keep in mind that the mixture should be quite loose. It will firm up as it chills in the refrigerator.
3. Pour the mixture over the refried beans, cover the dish with plastic wrap and refrigerate several hours or overnight.
4. Remove dish from refrigerator. Sprinkle grated cheese over entire surface of salsa layer. Sprinkle chopped tomato, chopped green onion, and sliced olives over cheese layer. Place in refrigerator, uncovered, until ready to serve. Tortilla chips, especially Tostitos Scoops are great with this dip.