1 cup (4 ounces) preshredded reduced-fat Mexican blend cheese
1/2 cup chopped tomato
1/2 cup chopped green onions (about 4 onions)
How to Make It
Preheat oven to 350°.
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.
The dip itself is really good... It doesnt need the melted cheese on top, though. To save fat, I used fat free sour scream and it was still delicious! I also doubled the taco seasoning as I didnt have spicy beans and added a little leftover pepper jack cheese (three slices) to the beans, which were one can of refried pinto beans and one can of refried black beans (its all I had!). Its REALLY good and very easy to make! Next time, I am going to omit the cheese and add sliced olives and chopped avodacos to the top! YUM!!
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