Bean dip is a delicious side/appetizer and can be good with almost any main dish (Mexican/Texmex foods are usually served with Bean Dip). The consistency and texture of the bean dip is very satisfying especially when paired with chips or tortilla. I recommend adding your own flare to this dish. (I added Olives!)
Prep Time: 30 minutes
Chilling Time: 1 hour
Yield: 18 servings
1 15-ounce can dark red
kidney beans, rinsed and
drained well
1⁄3 cup salsa
½ teaspoon chili powder
1 4-ounce can diced
green chili peppers,
drained
1 cup reduced-fat sour
cream
1 cup seeded and chopped
tomato
¼ cup sliced green onions
¼ cup reduced-fat sharp
cheddar cheese
72 baked tortilla chips
(about 5 cups)
¼ cup sliced olives
1. In food processor bowl combine beans, salsa and chili powder. Process until nearly smooth. Spread in shallow bowl or decorative 9-inch pie plate.
2. Sprinkle chili peppers over bean mixture. Gently spread sour cream on top. Cover and refrigerate for 1 to 8 hours.
3. Top with chopped tomato, onions, olives and cheese. Serve with tortilla chips.
| Per Serving (¼ cup plus 4 chips): calories: 78; 22 calories from fat total fat: 2 g; 1 g saturated fat, 0 g trans fat cholesterol: 6 mg; sodium: 186 mg total carbohydrates: 10 g; fiber: 2 g; sugars: 2 g protein: 3 g; vitamins: vitamin A (4% DV); vitamin C (4% DV); minerals: calcium (6% DV); iron (2% DV) exchanges: 0.5 lean meat, 0.5 starch |
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