Party Bean Dip with Baked Tortilla Chips

Party Bean Dip with Baked Tortilla Chips
Photo by Randy Mayor


  • 2 teaspoons fresh lime juice
  • ¾ cup (3 ounces) preshredded 4-cheese Mexican blend cheese
  • 6 (8-inch) flour tortillas
  • ½ teaspoon paprika
  • ¼ cup chopped green onions
  • ½ teaspoon ground cumin
  • 2/3 cup frozen whole-kernel corn, thawed
  • + 6 more ingredients
    • Cooking spray
    • ¾ cup (6 ounces) light sour cream
    • 2 tablespoons chopped black olives
    • 1 (16-ounce) can organic refried beans (such as Amy's or Eden Organic)
    • 2 tablespoons chopped fresh cilantro
    • 1 cup organic bottled salsa (such as Muir Glen)

Preheat oven to 350°. Cut each tortilla into 8 wedges, and arrange wedges in single layers on 2 baking sheets. Lightly spray wedges with cooking spray; sprinkle with paprika. Bake at 350° for 15 minutes or until lightly browned and crisp. Cool. Combine juice, cumin, and beans in a medium bowl, st...

View full recipe at My Recipes


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