World Famous Recipes

CON QUESO BEAN DIP

Yield: 20 servings (2 tablespoons each)

INGREDIENTS

- 1 (15-1/2 ounce) can low-sodium or regular
light red kidney beans, rinsed and well drained
- 3/4 cup mild or medium salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/8 teaspoon salt, or to taste (optional)
- 1 cup shredded reduced-fat Cheddar cheese
- 1/2 cup fat-free sour cream
- 2 tablespoons chopped chives or green onions

DIRECTIONS

In a 1-quart microwave-safe casserole, mash the beans with
a fork. Stir in the salsa, chili powder, cumin, and salt
(if desired). Stir to mix well. Stir in the cheese.

Cover with the casserole lid, and microwave on high power
for 3 to 4 minutes until heated through. Remove from
microwave. Stir to mix in the melted cheese. Spread the
sour cream on top. Sprinkle with the chives.

Serve warm with fat-free tortilla chips. Cover and
refrigerate leftovers, which will keep 3 to 4 days.

Nutritional Information Per Serving (2 tablespoons):
Calories: 44, Fat: 1 g, Cholesterol: 4 mg, Sodium: 86 mg,
Carbohydrate: 5 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 3 g
Diabetic Exchanges: 1/2 Starch