Layered Mexican Dip

Layered Mexican Dip

Ingredients:

2 cans refried beans
450g cream cheese
1/4 cup salsa
Shredded cheddar cheese (mild or sharp)
Optional - sour cream, olives, hot peppers, guacamole, onion

Method:

1. Mix the refried beans and salsa together. Spread out half of the mixture in the bottom of a small, oven proof casserole.

2. Put a layer of cream cheese on top of the first layer of refried bean mixture.

3. Top this layer of cream cheese with the remaining refried bean mixture.

4. Sprinkle cheeses on top, cover, and put in a 350F oven for about 20 minutes, or until it is thoroughly heated.

Serves: as many as you want

Rating: 4

Spinach and Cheese Quesadillas

Pronounced "kay-sa-dee-ya", this dish has a mexican influence.

Spinach and Cheese Quesadillas:

Ingredients:

130g low fat cottage cheese
100g spinach leaves, trimmed
1 medium avocado, chopped finely
200g canned mexican-style beans, drained
125g can corn kernals, drained
380g tomatoes, seeded, chopped finely
1 small red onion, chopped finely
2 medium zucchinis, grated coarsely
16 small flour tortillas
150g coarsely grated mozzarella cheese

Method:

1. Preheat griller

2. Blend, or process, cottage cheese and spinach until smooth.

3. Combine avocado, beans, corn, tomato, onion and zucchini in a medium bowl.

4. Place eight tortillas on lightly oiled oven tray; divide spinach mixture among tortillas, leaving 2cm border around the edge. Divide avocado mixture among tortillas; top each with one of the remaining tortillas.

5. Sprinkle mozzarella over quesadilla stacks; place under grill until cheese just melts and browns lightly.


Serves: 8

Rating: 4