Black Bean Salsa Dip


Tortilla Bowl and Tortilla Chips

  • 14 (7-inch) flour tortillas, divided
  • 1 egg white


  • 2 (8 ounce) packages fat-free cream cheese, softened
  • 3/4 cup fat-free mayonnaise
  • 3 tablespoons Southwestern seasoning mix
  • 2 green onions with tops, thinly sliced, divided
  • 1 cup diced red bell pepper
  • 1 (3.25 ounce) can pitted ripe olives, drained and chopped
  • 3/4 cup salsa
  • 1 garlic clove, pressed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (8.75 ounce) can whole kernel corn, drained


  1. Tortilla Bowl: Heat oven to 350 degrees F.
  2. Brush 5 of the tortillas with egg white. Using a pizza cutter, cut tortillas in half. With flat edges facing right, arrange tortillas, egg white side up, in an overlapping pinwheel pattern in deep dish pie plate (edges of tortillas will extend beyond edge of pie plate).
  3. Bake for 20-25 minutes or until golden brown. Remove to rack; cool completely.
  4. Tortilla Chips: Increase oven temperature to 400 degrees F.
  5. Cut each remaining tortilla into 8 triangles; arrange in single layer over flat baking stone.
  6. Bake for 8-10 minutes or until lightly browned and crisp.
  7. Remove from baking stone; cool completely on cooling rack.
  8. Repeat with remaining tortilla triangles.
  9. Dip: Combine cream cheese, mayonnaise and seasoning mix in small bowl; whisk until smooth.
  10. Attach closed star tip to a decorator. Fill decorator with 1 cup of the cream cheese mixture; set aside.
  11. Spread remaining cream cheese mixture over bottom and halfway up sides of tortilla bowl.
  12. Slice green onions using; set aside 2 tablespoons for garnish. Dice bell pepper and chop olives.
  13. In bowl, combine green onions, bell pepper, olives, salsa, garlic, beans and corn; mix well. Spoon half of the salsa mixture over cream cheese layer. Pipe half of the reserved cream cheese mixture in a zigzag pattern over salsa layer. Top with remaining salsa mixture. Pipe a decorative border around edge of bowl using decorator. Sprinkle with reserved green onions.
  14. To serve, place pie plate on a platter; arrange tortilla chips around edge of platter.
  15. Serve.

Yield: 24 servings

Nutrients per serving: (Light) (1/4 cup dip, 3 chips): Calories 110, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 18 g, Protein 6 g, Sodium 420 mg, Fiber 2 g

Recipe credit: Pampered Chef