How about a Fiesta Dip for 4th of July Holidays

Appetizers, finger foods, starters, hors d'oeuvres; whatever name you give them, they are the food that kicks off every great feast. My " Fiesta Dip" restaurant inspired is my twist on a three layered dip that is light and easy to make. This dip will start out with a creamy Pinto Bean layer and not re-fired beans.


 What do you need to make this dip?

Ingredients

• Make Layer one - Creamed Pinto Beans
• 16 oz can of Pinto Beans low sodium rinsed and drained
• 4 oz Philadelphia Cream Cheese 1/3 less fat (soften)
• 2 tbsp Salsa Seasoning 

• Make Layer two - Corn and Black Bean Salsa
• 1 cup cooked Corn
• 1 cup Tomato Trinity ( chopped onions, tomatoes, & bell peppers)
• 1/4 cup Lime Juice
• 1/2 cup chopped red onions
• 1/3 cup Jalapeno peppers
• 2 tbsp Salsa Seasoning
• Lime zest and fresh chopped cilantro to taste

• Make Layer three - Sour Cream / Cream Cheese
• 1 cup Fat Free Sour Cream
• 8 oz Philadelphia Cream Cheese 1/3 less fat (soften)
• 2 tbsp Guacamole Seasoning
• Lime zest and fresh chopped cilantro to taste
• 1/2 cup Kraft with Touch of Philly Mexican 4 cheese blend (for garnish)

Let's make this !

1. Layer One - combine in food processor:  Pinto Beans, 4 ounces Philly Cream Cheese, 2 tbsp Salsa seasoning, and blend until nice and smooth. ( set aside and start  layer two).
2. Layer Two - combine in a medium bowl: Corn, Tomato trinity, jalapeno peppers, black beans, red onions, 2 tbsp salsa seasoning, lime juice and chopped cilantro.
3. Layer Three - combine in a medium bowl: soften cream cheese, sour cream, guacamole seasoning, fresh cilantro, and lime zest.
4. Building the layers - Place layer one bean mixture in the bottom of your serving bowl.  Then add layer two - corn salsa mixture and then layer three, creamed cheese mixture.  Top dip with shredded cheese, cilantro and lime zest.  Chill until ready to serve.  Add your favorite restaurant style Tortilla Chips or make your own.