Refried Bean Dip

recipe
Your weight-loss success doesn't have to stop when you entertain. At your next party, serve this piquant south-of-the-border dip warm from the oven with baked tortilla chips. No one will guess this dip is light.

Yield:

24 servings (serving size: 1/4 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 80
Caloriesfromfat 38 %
Fat 3.4 g
Satfat 2.3 g
Protein 4.5 g
Carbohydrate 7.1 g
Fiber 2.1 g
Cholesterol 10 mg
Iron 0.6 mg
Sodium 348 mg
Calcium 70 mg

Ingredients

1 cup reduced-fat sour cream
1 (8-ounce) tub light cream cheese, softened
1 tablespoon taco seasoning
2 (16-ounce) cans spicy fat-free refried beans
Cooking spray
1 cup (4 ounces) preshredded reduced-fat Mexican blend cheese
1/2 cup chopped tomato
1/2 cup chopped green onions (about 4 onions)

Preparation

1. Preheat oven to 350°.

2. Combine sour cream and cream cheese in a large bowl, stirring until smooth. Stir in taco seasoning. Add beans, stirring until well blended. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 10 minutes; sprinkle with cheese, and bake an additional 10 minutes or until cheese melts and dip is bubbly. Top with tomato and green onions. Serve warm.

Carolyn Williams,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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