Publisher Photo
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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 shredded reduced-fat cheddar or Mexican cheese blend
  • 1 green onion, chopped
  • Tortilla chips

Directions

In a bowl, beat cream cheese and sour cream until smooth. Add the beans, chilies and seasoning; mix well. Spread into a 13x9-in. baking dish coated with cooking spray.
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: 106 calories, 5g fat (3g saturated fat), 16mg cholesterol, 636mg sodium, 8g carbohydrate (0 sugars, 2g fiber), 6g protein.

  • 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 shredded reduced-fat cheddar or Mexican cheese blend
  • 1 green onion, chopped
  • Tortilla chips
  1. In a bowl, beat cream cheese and sour cream until smooth. Add the beans, chilies and seasoning; mix well. Spread into a 13x9-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

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