BAKED BEAN DIP (Sante Fe Bean Dip…if you prefer!)
I’ve always called it Baked Bean Dip…but it’s not Baked BEANS dip…it’s just a bean dip that’s baked. There, that should clear it up.
Full of good carbs and protein, this dip is almost a meal! To save some carbs, I just eat it out of a bowl with diced avocados and tomatoes, and a spoonful of sour cream. An excellent dish to take to a party or potluck…everyone loves it.
Vegetable cooking spray
One 15-ounce can refried beans – nonfat if you prefer
4 ounces reduced-fat cream cheese, softened
1 cup low fat sour cream OR Greek-style unflavored yogurt
1/2 cup finely chopped green onions
2/3 cup salsa, extra liquid drained
One 1-ounce packet taco seasoning
One 4-ounce can diced green chiles
1 teaspoon Splenda (sugar)
1/4 teaspoon cumin
1 1/2 cups shredded Monterey Jack, Longhorn or Colby cheese
Preheat oven to 350 degrees. Coat a 2-quart baking dish with cooking spray and set aside.
In a large bowl combine beans, cream cheese, sour cream, green onions , salsa, taco seasoning, green chiles, Splenda, cumin, and 1 cup of the shredded cheese. Pour into prepared baking dish and sprinkle remaining cheese on top. Bake for 45 to 60 minutes, until bubbly. Makes 10 servings.
Per Serving: 186 Cal; 10 g Protein; 12 g Fat; 9 g Carb; 2 g Fiber; 0 g Sugar; 516 mg Sodium