Print
Email
Add a photoServings: 12
Ingredients
- 1 can low-sodium or possibly regular light red kidney beans - (15 1/2 ounce) rinsed, well liquid removed
- 3/4 c. mild or possibly medium salsa
- 1 tsp chili pwdr
- 1 tsp cumin
- 1/8 tsp salt, or possibly to taste (optional)
- 1 c. shredded reduced-fat Cheddar cheese
- 1/2 c. fat-free lowfat sour cream
- 2 Tbsp. minced chives or possibly green onions
Directions
- In a 1-qt microwave-safe casserole, mash the beans with a fork. Stir in the salsa, chili pwdr, cumin, and salt (if you like). Stir to mix well. Stir in the cheese.
- Cover with the casserole lid, and microwave on high power for 3 to 4 min till heated through. Remove from microwave. Stir to fold in the melted cheese. Spread the lowfat sour cream on top. Sprinkle with the chives.
- Serve hot with fat-free tortilla chips. Cover and chill leftovers, that will keep 3 to 4 days.
- This recipe yields 20 servings.
- Serving size: 2 Tbsp..
- Comments: Keep this piquant Tex-Mex-style dip hot on a warm plate, or possibly return it to the microwave briefly to rewarm it.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 12 servings | |
| Calories 63 | |
| Calories from Fat 45 | 71% |
| Total Fat 5.12g | 6% |
| Saturated Fat 3.1g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 156mg | 7% |
| Potassium 73mg | 2% |
| Total Carbs 1.68g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.42g | 0% |
| Protein 2.84g | 5% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
