Tex-Mex Dip & Seasoned Tortilla Chips

tex mex dip and chips


1 can fat free refried beans
1/2 cup salsa, divided
1/4 tsp cumin and chili powder
1/4 cup low fat sour cream
1 Tbsp dried cilantro (2 Tbsp fresh, minced)
Black olives, diced (optional)
Shredded lettuce
Colby Jack cheese, shredded
Roma tomato, seeded and small diced
Seasoned Tortilla Chips (recipe follows)

In a med sized bowl, mix the refried beans, 3 Tbsp salsa, cumin and chili powder. Spread this into a round dish with shallow sides. In same bowl (make sure cleaned out well of beans), mix sour cream and cilantro. Layer this on beans, topped by remaining salsa. Top with olives, lettuce, cheese and tomatoes. Cover and refrigerate up to 1 day in advance or eat when prepared… the longer it sets, the more the flavors develop. (…so good!)

Seasoned Tortilla Chips
Corn tortillas
Chili powder and Kosher Salt, equal parts
Vegetable oil (2-4 Tbsp)
Baking sheet and a cooling rack

Cut tortilla chips into desired sizes. Combine chili powder and salt in a small bowl, set aside. Heat oil in a skillet over med high heat until hot, but do not let oil smoke. Cook tortilla pieces in batches, turning each after 15 seconds and allow to lightly brown. Lay these on the rack that is sitting on the baking sheet. Immediately sprinkle desired amount of salt mixture and finish all chips. When done, bake in a 300°F for 5 -7 minutes to make chips crispy. DO NOT LET BURN! Allow to cool and serve with your delicious Tex-Mex Dip! Enjoy! ~
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