Low-fat Hot Mexican Bean Dip

Chris from Kansas's Note:

This is a great-tasting no-guilt bean dip recipe. Serve with reduced fat chips and you have a delightful snack.

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Yield: 2 cups

• 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.

Reviews

[ktdid]

This is very similar to the recipe I make as my favorite bean dip. I start with fat-free refried beans and also include about 1/4 C. of mild/medium salsa. I heat it in the microwave or the oven to get it hot all the way through. Very tasty!