I’ve made this dip for so many parties and it’s always a big hit! I think it’s great to start a party or get-together off with a delicious, low-fat appetizer to save room (and calories) for all the other starters, main dishes, and desserts that are awaiting your guests. This dip is also perfect to make on an ordinary day, and eat as a protein-rich snack with some sliced raw veggies or crackers; spread onto a tortilla for lunch; or enjoy as a side with dinner. The options are endless, but I guarantee that if you love a hot, creamy, savory dip, you’ll come back to this recipe again and again. Prep time: 5 minutes Cooking time: 20 minutes Ingredients: 1 16 oz. can fat-free refried beans 2 oz. Neufchatel light cream cheese 2 heaping Tbsp. low-fat sour cream ½ tsp. ground cumin ½ tsp. chili powder ¼ tsp. paprika ¼ tsp. garlic powder ¼ tsp. black pepper Dash of cayenne pepper **OR you can substitute ½ packet of taco seasoning for the above spices 1/3 cup reduced-fat shredded cheddar cheese Serve with crackers, tortilla chips, pita chips, or raw sliced vegetables Directions: 1. Preheat the oven to 350 degrees. 2. Spray some cooking spray around the bottom and sides of an 8” x 10” dish (or a dish approximately this size) that is both microwave-safe and oven-safe. Add the refried beans, cream cheese, and sour cream, cover lightly with plastic wrap, and microwave on HIGH for 3 minutes. (If you don’t have a dish that can pull double duty and operate in both the microwave and the oven, heat the beans, cream cheese, and sour cream first in a microwaveable dish, and then pour the mixture into a greased baking dish.) 3. Stir the seasonings into the bean mixture, and flatten out the top with the back of a spatula. 4. Top with cheddar cheese and bake, uncovered, for 20 minutes. 5. Serve with anything you like – Ritz crackers, tortilla chips, pita chips, saltines, wheat thins, triscuits, and raw sliced vegetables are all great accompaniments to this dip.
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