Layered Chile, Cheese, & Roasted-corn Dip

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 16
• 2 (16 ounce) cans pinto beans, drained, rinsed, and divided
• 1/2 teaspoon ground cumin
• 1/4 teaspoon hot sauce
• 1/8 teaspoon black pepper
• 1 (8 ounce) package fat free cream cheese
• cooking spray
• 1 (11 ounce) can kernel corn, drained
• 2 garlic cloves, minced
• 2 cups cooked basmati rice or 2 cups other long-grain rice
• 1/2 cup minced fresh cilantro
• 1 (4 1/2 ounce) can chopped green chilies
• 1 cup bottled salsa
• 1/2 cup shredded reduced-fat sharp cheddar cheese (2 oz)
• 8 cups baked corn tortilla chips (about 8 oz)

Recipe

• 1 preheat oven to 375 degrees.
• 2 combine 2 cups beans, cumin, hot sauce, black pepper and cream cheese in a food processor, process until smooth.
• 3 place bean mixture in a medium bowl; stir in remaining beans.
• 4 set aside.
• 5 place a medium nonstick skillet coated with cooking spray over medium-high heat.
• 6 add corn and garlic, and saute for 3 minutes or until lightly browned.
• 7 remove from heat, and stir in rice, cilantro, and chiles.
• 8 spread half of the bean mixture in the bottom of a shallow 2 quart baking dish coated with cooking spray.
• 9 spread half of salsa over bean mixture.
• 10 spread rice mixture over salsa.
• 11 top with the remaining salsa and bean mixture, and sprinkle with the cheese.
• 12 cover and bake at 375 degrees for 30 minutes or until thoroughly heated.
• 13 serve with chips.