Low-fat Hot Mexican Bean Dip |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This is a great-tasting no-guilt bean dip recipe. Serve with reduced fat chips and you have a delightful snack. Ingredients:
1 (1 lb) can pinto beans, rinsed and drained |
1/4 cup nonfat sour cream or 1/4 cup light sour cream |
2 -3 teaspoons chili powder |
1/2 teaspoon ground cumin |
1/2 cup shredded fat-free cheddar cheese or 1/2 cup low-fat cheddar cheese |
1/4 cup thinly sliced scallion |
1/4 cup sliced black olives |
2 tablespoons finely chopped jalapeno peppers (optional) |
Directions:
1. Place the beans, sour cream, chil powder and cumin in a food processor or blender; process until smooth.
2. Spread the mixture over the bottom of a 9-inch glass pie pan.
3. Top with the cheese, followed by the scallions, olives and jalapenos.
4. Serve at room temperature or hot.
5. If using a microwave oven, heat on high (100 percent power) for 5 to 6 minutes or until the edges are bubbly and the cheese is melted.
6. If using a conventional oven, bake at 400 degrees for 20 minutes.
7. Serve with reduced fat tortilla chips.
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