Layered Bean Dip

Serve with pita chips or baked tortilla chips.

1 (16-ounce) can fat-free refried beans
1 (15-ounce) can black beans, rinsed and drained
1/2 cup reduced-fat sour cream
1 cup bottled salsa
1 cup (4 ounces) preshredded reduced-fat Mexican blend or cheddar cheese
Chopped cilantro (optional)

Preheat oven to 375°.

Combine beans, spread in an 8-inch square baking dish. Spread sour cream over beans; top with salsa and cheese. Cover; bake at 375° for 20 minutes. Uncover, bake 10 minutes or until bubbly. Garnish with cilantro, if desired. Yield: about 2½ cups dip (serving size: ¼ cup).

NOTE: To make pita chips, cut 5 (6-inch) onion-flavored or regular pitas into 8 wedges each. Arrange on a baking sheet coated with cooking spray. Lightly coat tops of wedges with cooking spray, and sprinkle with ½ teaspoon garlic powder and ¼ teaspoon salt. Bake at 375° for 8 minutes or until lightly browned.