Layered Bean Dip - cooking recipe

Ingredients

1 (15 oz.) can pinto or kidney beans
1/4 c. salsa
1 (4 oz.) can chopped chili peppers, drained
4 oz. bottled, roasted, red bell pepper, drained and chopped, or pimientos
1 c. low-fat cottage cheese
1 c. chopped tomato
1/4 c. shredded low-fat Cheddar cheese
tortilla crisps or sliced raw vegetables

Preparation

In a blender, place beans and salsa.
Blend until smooth. Spread in 9-inch pie plate.
Sprinkle with green chilies and pimientos.
Wash blender and place cottage cheese in blender; blend until smooth.
Spread cottage cheese on top of bean mixture in pie plate.
Cover and chill for at least 4 hours.
Sprinkle with tomato and Cheddar cheese on top of cottage cheese layer. Serve with tortilla crisps or vegetables.