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Tuesday’s Taste Tempters

Tuesday’s Taste Tempters

Posted: Tuesday, June 29, 2010 8:01 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at
Today’s recipe has been submitted by Guiltless Gourmet.

The Real Deal 6 Layer Decadent Dip
1 jar Guiltless Gourmet black bean dip
1 cup sour cream
1 cup salsa, use your favorite
1 cup shredded cheese*, Mexican blend
1/2 cup jalapeno peppers, chopped
1/2 cup black olives, sliced
1 bag Guiltless Gourmet baked tortilla chips
*Can be substituted with reduced-fat versions
Spread the black bean dip onto the bottom of a large pie-style plate or shallow bowl.
Layer sour cream, salsa, cheese, peppers and olives on top of the black bean dip.
Put it in the refrigerator and let it chill.
Serve with blue corn, yellow corn or your favorite Guiltless Gourmet tortilla chips.

Mini Tostados
10-20 Guiltless Gourmet baked tortilla chips
1 jar Guiltless Gourmet black bean dip
1 cup ground turkey or beef
1/2 cup cheese*, shredded or whatever kind you have or prefer
a dash hot of sauce for each chip
as desired option of sour cream* or guacamole
*Can be substituted with reduced-fat versions
Heat toaster oven or oven to 350 degrees.
Lay out your chips.
Spread a layer of bean dip evenly over each chip.
Add the meat, cheese and hot sauce, layering the chips.
On a piece of aluminum foil, bake in the oven five minutes or until cheese is melted.
Top with sour cream and/or guacamole.
Published in The Messenger 6.29.10

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