Makeover Cheesy Bean Dip Recipe
Makeover Cheesy Bean Dip Recipe photo by Taste of Home
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Makeover Cheesy Bean Dip Recipe

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


  • 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

Nutritional Facts

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


  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.
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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lolohiser User ID: 5362556 218141
Reviewed Jan. 18, 2015

"Tastes good in a pinch."

Michele.Hester User ID: 4255551 32095
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."

shawnrochford User ID: 2612796 56742
Reviewed Jun. 20, 2012

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

Carol39110 User ID: 1932804 33692
Reviewed Nov. 1, 2011

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

yankeesfan247 User ID: 5803827 33691
Reviewed May. 5, 2011


Rockamama User ID: 1263362 56740
Reviewed Jan. 21, 2011

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

Joy Wilmot User ID: 3369344 36859
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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