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Makeover Cheesy Bean Dip Recipe

Makeover Cheesy Bean Dip Recipe photo by Taste of Home

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By substituting reduced-fat for regular cheese and using a cup less of it. They also substituted reduce-fat sour cream and cream cheese plus fat-free refried beans. To make up for less fat(which adds moisture), they stirred in a can of diced tomatoes and green chilies.—Taste of Home Test Kitchen, Greendale, Wisconsin

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Diabetic Friendly

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Makeover Cheesy Bean Dip Recipe

Prep/Total Time: 30 min.

Yield: 32 Servings

10 20 30

Ingredients

1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
1 can (16 ounces) fat-free refried beans
1 can (10 ounces) diced tomatoes and green chilies
1 package (8 ounces) reduced-fat cream cheese, cubed
1/2 cup reduced-fat sour cream
1 tablespoon taco seasoning
Tortilla chips and assorted fresh vegetables

Directions

In a large bowl, combine cheeses; set aside 1 cup for topping. Add the beans, tomatoes, cream cheese, sour cream and taco seasoning to the remaining cheese. Transfer to a 2-qt. baking dish coated with cooking spray; sprinkle with reserved cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly around the edges. Serve warm with tortilla chips and vegetables. Yield: 4 cups.

Nutritional Analysis: One serving (2 tablespoons dip) equals 61 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 177 mg sodium, 4 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1/2 starch, 1/2 lean meat.

Originally published as Makeover Cheesy Bean Dip in Light & Tasty October/November 2001, p21

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviews for Makeover Cheesy Bean Dip

Makeover Cheesy Bean Dip

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Reviewed on Jun. 20, 2012 by shawnrochford

We made this for a cooking class I was teaching. The kids loved it!!! Super Yummy!!!!

Reviewed on Nov. 01, 2011 by Carol39110

This does not taste light and is a constant on Mexican night.

Reviewed on May. 05, 2011 by yankeesfan247

Delicious!

Reviewed on Jan. 21, 2011 by Rockamama

Very tasty. You can't tell that you've used reduced fat ingredients.

Reviewed on Dec. 21, 2009 by Joy Wilmot

My husband, Don, could eat this dip every week if I let him! Though we live in Sedona, the winters can get chilly, and we really enjoy this dip with different cut vegies, chips and crackers. Thanks for a great recipe! Joy Wilmot