Friday, May 10, 2013
Light and Cheesy Bean Dip
8 oz of 1/3 less fat cream cheese, softened
½ cup fat free sour cream
16 oz can of fat free refried beans
1 tablespoon green chilies
½ teaspoon chili powder
1 teaspoon cumin
¼ teaspoon salt
½ cup salsa
4 oz of reduced fat sharp cheddar cheese, shredded
1.Preheat the oven to 350.
2. In a medium bowl, combine the cream cheese and sour cream and mix until combined. Spread the mixture across the bottom of a 9” glass pie plate.
3 In another bowl, combine the beans, chilies, cumin, chili powder and salt and stir until well combined. Spread the bean mixture over top of the cream cheese layer in the pie plate. Spread the salsa over top of the bean layer and then sprinkle the cheese across the top.
4. Bake for 30 minutes and serve immediately.
Yields 12 (1/3 cup) Nutrition Information per serving 106 calories, 8 g carbs, 6 g fat, 6 g protein, 2 g fiber
* Loved this we added some fresh pickled jalapenos to it when it was done and it tasted amazing on chips. My kids and husband both ate it up. I got this recipe from emilybites