Description
This appetizer is so delicious you might want to make it your whole meal.
Ingredients
Units
Scale
- 1 (13.6 oz/385 g) container refried pinto beans
- 4 oz (115 g) cream cheese, softened
- 1/2 cup (115 g) plain, low-fat yogurt
- 1/2 medium onion, finely diced
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp granulated garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 6 oz (170 g) sharp white cheddar cheese, shredded (or use a full 8 oz/225 g if you want!)
- 1 cup (150 g) cherry tomatoes, chopped
- 1/2 cup (60 g) pitted black olives, sliced
- 1 tbsp (15 ml) chopped parsley leaves, for garnish (optional)
- Tortilla chips, for serving
Instructions
- Preheat oven to 400F.
- Stir the refried beans and spread them in the bottom of a 9 by 5-inch loaf pan.
- Stir together the cream cheese, yogurt, onion, cumin, chili powder, oregano, garlic powder, salt, pepper, and 2/3 of the shredded cheese (reserving 1/3 of the shredded cheese for topping). Spread the cheese mixture on top of the refried beans.
- Spread the tomatoes on top of the cheese mixture, and then sprinkle the olives on top. Top with the reserved 1/3 of the shredded cheese.
- Bake until bubbling in the center, about 20 minutes. If you want it more browned on top, run it under the broiler for a couple minutes (stay with it, because it will brown quickly under the broiler!).
- Sprinkle the parsley on top; serve warm with tortilla chips for dipping.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1 piece
- Calories: 120