Refried Bean Dip

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

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Nutritional Information

Amount per serving
  • Calories: 80
  • Calories from fat: 38%
  • Fat: 3.4g
  • Saturated fat: 2.3g
  • Protein: 4.5g
  • Carbohydrate: 7.1g
  • Fiber: 2.1g
  • Cholesterol: 10mg
  • Iron: 0.6mg
  • Sodium: 348mg
  • Calcium: 70mg

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. 1. Preheat oven to 350°.
  2. 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.
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