Bean and Cheese Dip Recipe

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My family and I can't get enough of this bean dip! It's great at any special gathering.—Jackie Pritchett, Fulton, Missouri
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:15 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 15 servings

Ingredients

  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1 can (16 ounces) fat-free refried beans
  • 1 can (4 ounces) chopped green chilies
  • 1 envelope enchilada seasoning
  • 1 cup (4 ounces) shredded reduced-fat cheddar or Mexican cheese blend
  • 1 green onion, chopped
  • Tortilla chips

Nutritional Facts

1/4 cup dip (calculated without chips) equals 106 calories, 5 g fat (3 g saturated fat), 16 mg cholesterol, 636 mg sodium, 8 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. In a bowl, beat cream cheese and sour cream until smooth. Add the beans, chilies and seasoning; mix well. Spread into a 13-in. x 9-in. baking dish coated with cooking spray.
  2. Cover and bake at 350° for 15-20 minutes or until heated through. Sprinkle with cheese and onion. Serve with tortilla chips. Yield: 15 servings.
Originally published as Cheesy Bean Dip in Country Woman July/August 2002, p37

Nutritional Facts

1/4 cup dip (calculated without chips) equals 106 calories, 5 g fat (3 g saturated fat), 16 mg cholesterol, 636 mg sodium, 8 g carbohydrate, 2 g fiber, 6 g protein.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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