2002 Makeover Cheesy Bean Dip

By boandozzy

One serving (2 tablespoons dip) equals 61 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 177 mg sodium, 4 g carbohydrate, 1 g fiber, 5 g protein.

Diabetic Exchanges: 1/2 starch, 1/2 lean meat.

Originally published as Makeover Cheesy Bean Dip in Light & Tasty October/November 2001, p21

Ingredients

• 1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend
• 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
• 1 can (16 ounces) fat-free refried beans
• 1 can (10 ounces) diced tomatoes and green chilies
• 1 package (8 ounces) reduced-fat cream cheese, cubed
• 1/2 cup light sour cream
• 1 tablespoon taco seasoning
• Tortilla chips and assorted fresh vegetables

Details

Servings 32
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine cheeses; set aside 1 cup for topping. Add the beans, tomatoes, cream cheese, sour cream and taco seasoning to the remaining cheese. Transfer to a 2-qt. baking dish coated with cooking spray; sprinkle with reserved cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly around the edges. Serve warm with tortilla chips and vegetables. Yield: 4 cups.