Layered Mediterranean Dip |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 40 |
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Family and friends will dive into this delightful dip with an Italian flair. Black olives bring a bit of saltiness to the creamy layered mixture. Ingredients:
2 cans (15 ounces each) pinto beans, rinsed and drained |
1/3 cup prepared pesto |
2 cups (16 ounces) reduced-fat sour cream |
1 package (8 ounces) reduced-fat cream cheese |
1-1/2 teaspoons italian seasoning |
1/2 teaspoon pepper |
4 plum tomatoes, seeded and finely chopped |
1 medium green pepper, finely chopped |
3 green onions, finely chopped |
2 cups (8 ounces) shredded italian cheese blend |
1 cup crumbled feta cheese |
2 cans (2-1/4 ounces each) sliced ripe olives, drained |
baked pita chips |
Directions:
1. Place beans in a large bowl; stir in pesto until blended. Spread into a 13-in. x 9-in. dish.
2. In another bowl, beat the sour cream, cream cheese, Italian seasoning and pepper until smooth; layer over bean mixture. Sprinkle with vegetables, cheeses and olives. Refrigerate for at least 30 minutes. Serve with chips. Yield: 10 cups.
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