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.

Note:

Carolyn Williams,

Oxmoor House Healthy Eating Collection

October 2006
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