Three Layer Black Bean Dip
15-ounce can black beans, well
drained
1 cup fat-free sour cream
1-1/4 cups thick salsa
1/2 cup shredded, reduced-fat
2 teaspoons minced fresh cilantro
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.