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Makeover Cheesy Bean Dip Recipe

Makeover Cheesy Bean Dip Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:32 servings

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

  • 1. 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 cheeses; stir until blended. Transfer mixture to a greased 2-qt. baking dish; sprinkle with reserved cheeses.
  • 2. Bake, uncovered, at 350° for 20-25 minutes or until bubbly around the edges. Serve warm with chips and vegetables. Yield: 4 cups.

Nutritional Facts

2 tablespoon: 61 calories, 3g fat (2g saturated fat), 10mg cholesterol, 177mg sodium, 4g carbohydrate (0g sugars, 1g fiber), 5g protein Diabetic Exchanges:1/2 starch, 1/2 lean meat

Reviews for Makeover Cheesy Bean Dip

Sort By :
MY REVIEW
Reviewed Jan. 18, 2015

"Tastes good in a pinch."

MY REVIEW
Reviewed May. 28, 2013

"You won't miss the fat in the sour cream....but the cheese just isn't the same. However, as reduced fat goes, this recipe is good."

MY REVIEW
Reviewed Jun. 20, 2012

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

MY REVIEW
Reviewed Nov. 1, 2011

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

MY REVIEW
Reviewed May. 5, 2011

"Delicious!"

MY REVIEW
Reviewed Jan. 21, 2011

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

MY REVIEW
Reviewed Dec. 21, 2009

"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"

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Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.