Delicious & Light Bean Dip |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is my super delicious, lean version of cousin Diana's chili & bean dip. Always a huge hit at parties (and unfortunately a huge hit with my thighs...) I just had to find a way to enjoy these flavors without the guilt, and here it is! Ingredients:
1 (8 ounce) container fat free cream cheese, brought to room temperature |
1 (15 1/2 ounce) can red kidney beans, drained and rinsed |
8 ounces salsa, vegetable (spicyness to taste) |
1/2 cup reduced-fat cheddar cheese, shredded |
5 black olives, thinly sliced |
1 jalapeno pepper, seeded to taste, thinly sliced |
Directions:
1. Preheat oven to 300º. Into the bottom of a glass pie or baking dish, spread the cream cheese evenly.
2. In a medium bowl, add the beans. Drain excess liquid from vegetable salsa and add to the beans. Toss to combine. Spread evenly on top of cream cheese.
3. Top with shredded cheddar, sliced olives and the sliced jalapeno. Bake for 30 minutes in preheated oven.
4. Serve with store-bought or homemade* multigrain tortilla chips and sliced veggies.
5. * To make your own chips, take one to two multigrain tortilla wraps, cut into chips, place on a baking sheet and bake at 350º to 375º for 5-10 minutes, or until crisp and lightly browned.
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