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Hot Mexican Dip Recipe

This hearty dip from Heather O'Neill of Dudley, Massachusetts won't last long at your next gathering. Green chilies, taco sauce and chili powder add zip to the appetizing blend of ground turkey, refried beans, cheese and seasonings.

This recipe is:

Healthy

Diabetic Friendly

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Hot Mexican Dip Recipe

Prep: 15 min. Bake: 25 min. + cooling

Yield: 15 Servings

15 25 40

Ingredients

1 pound lean ground turkey
1-1/2 teaspoons chili powder
1 teaspoon onion powder
1/4 teaspoon salt
1 can (16 ounces) fat-free refried beans
1 can (4 ounces) chopped green chilies
3/4 cup taco sauce
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend, divided
1 cup (8 ounces) fat-free sour cream
1/3 cup chopped green onions
Tortilla chips

Directions

Crumble turkey into a large nonstick skillet. Cook over medium heat until no longer pink; drain. Add the chili powder, onion powder and salt; set aside. In a 13-in. x 9-in. baking dish coated with cooking spray, layer the beans, turkey mixture, green chilies, taco sauce and 1-1/2 cups cheese.
Cover and bake at 400° for 25-30 minutes or until cheese is melted and bubbles around edges. Cool for 5 minutes. Spread sour cream on top; sprinkle with green onions and remaining cheese. Serve with tortilla chips. Yield: 15 servings.

Nutritional Analysis: 1/2 cup (calculated without tortilla chips) equals 133 calories, 5 g fat (2 g saturated fat), 32 mg cholesterol, 389 mg sodium, 9 g carbohydrate, 2 g fiber, 12 g protein. Diabetic Exchanges: 2 lean meat, 1/2 starch.

Originally published as Hot Mexican Dip in Light & Tasty February/March 2004, p50

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Hot Mexican Dip

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(1-1) of 1 reviews

Reviewed on Jan. 13, 2013 by ziaphoenix

This was absolutely wonderful! I used ground pork instead of the turkey, but will definitely make it again. Maybe next time I'll use turkey. We ate this for dinner not as a snack.