A Little Lighter Party Bean Dip

Lime juice, corn, and cilantro add variety and a fresh taste to this dip. We like it so much that we can make a meal out of it!

• Ready In: 30 mins
• Serves: 8
• Yields: 6 cups

Ingredients

• 2  teaspoons fresh lime juice
• 1⁄2 teaspoon ground cumin
• 1 (16 ounce) can  refried beans
• 1  cup  bottled salsa (we like Pace medium)
• 2⁄3 cup frozen whole kernel corn, thawed
• 1⁄4 cup  chopped green onion
• 2  tablespoons  chopped black olives
• 3⁄4 cup cheddar cheese
• 1⁄2 cup light sour cream
• 1⁄2 cup plain yogurt
• 2  tablespoons fresh cilantro, chopped

Directions

1. Preheat oven to 350 degrees.
2. Combine lime juice, cumin, and beans in a medium bowl, stirring until well combined. Spread mixture evenly into an 11x7 inch baking dish coated with cooking spray. Spread salsa evenly over beans.
3. Combine corn, onions, and olives; spoon corn mixture evenly over salsa. Sprinkle cheese over corn mixture.
4. Bake at 350 for 20 minutes or until bubbly.
5. Meanwhile combine sour cream and yogurt. Remove dip from oven and let stand 10 minutes. Top with sour cream-yogurt mixture; sprinkle with cilantro. Serve with tortilla chips.