Here’s a little something for last minute Super Bowlers and others who enjoy tortilla chips and bean dip.

I actually prepared something for us to eat that consisted of more than reheating frozen, breaded chicken and frozen pre-formed potatoes. I say prepared, because it was only a little healthier since three of the five ingredients came from cans, so the sodium content was probably quite high, especially once the tortilla chips were the edible utensils used to consume the final product.

I’m sure many of you have similar recipes or even make much tastier and healthier versions from scratch. However, for the millions like myself who never learned to cook while growing up and for whom preparing anything remotely nutritious is a challenge, this is a fair start.

Ingredients

1 can of large or extra large black olives, drained and sliced

1 can of Ro*Tel Mexican Style Lime and Cilantro tomatoes

1 can of refried beans

1 6 oz container of plain, Greek-style yogurt

1 c. shredded medium cheddar cheese, separated into two half cup portions

Directions: 

1. Preheat oven to 350 degrees Fahrenheit
2. Spread the refried beans along the bottom of a baking dish
3. Spread half the cheese on top of the beans
4. Layer the sliced olives on top of the cheese
5. Spread the tomatoes across the top of the cheese and olives
6. Spread the yogurt over the entire mixture
7. Spread the remaining cheese on top of everything
8. Cover with foil
9. Bake for 15-20 minutes
10. Remove foil
11. Bake, uncovered, until top layer of cheese is bubbly and to desired texture and color, 5 – 15 minutes

The end result is a little liquidy when it is fresh out of the oven. The yogurt replaces sour cream, but gives a similar flavor and increases the protein content. It was good enough for my picky eater to eat a few chips worth of it, of course only after I threatened to not let her have something she really wanted, the television on. lol

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