3-Point Nacho Spread(Three-Layer Black Bean Dip; Low-Fat) - cooking recipe

Ingredients

15 oz. can black beans, well drained
1 c. fat-free sour cream
1 1/4 c. thick salsa
1/2 c. shredded, reduced-fat Monterey Jack cheese
2 tsp. minced fresh cilantro (optional)

Preparation

In a food processor or blender, whirl the beans and 1/4 cup of the salsa briefly.
Spoon into the bottom of
a 1-quart serving bowl.
In a small bowl, whisk together the sour cream and 1/4 cup of the salsa.
Drop by spoonfuls over the beans; spread gently to cover.
Spoon the remaining salsa over the sour cream.
Sprinkle with cheese and cilantro, if using.
Cover and refrigerate for at least two hours and up to 24 hours.
Serve with reduced-fat crackers.
Makes 4 cups.