Layered Bean Dip

• 1 (15 oz.) can pinto or kidney beans
• 1/4 c. salsa
• 1 (4 oz.) can chopped chili peppers, drained
• 4 oz. bottled, roasted, red bell pepper, drained and chopped, or pimientos
• 1 c. low-fat cottage cheese
• 1 c. chopped tomato
• 1/4 c. shredded low-fat Cheddar cheese
• tortilla crisps or sliced raw vegetables

1. In a blender, place beans and salsa.
2. Blend until smooth. Spread in 9-inch pie plate.
3. Sprinkle with green chilies and pimientos.
4. Wash blender and place cottage cheese in blender; blend until smooth.
5. Spread cottage cheese on top of bean mixture in pie plate.
6. Cover and chill for at least 4 hours.
7. Sprinkle with tomato and Cheddar cheese on top of cottage cheese layer. Serve with tortilla crisps or vegetables.

pinto, salsa, chili peppers, red bell pepper, lowfat cottage cheese, tomato, cheddar cheese, tortilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=337271 (may not work)