Salsa Bean Dip    

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

1

  teaspoon

  dried oregano

3

  tablespoons

  chili powder - homemade -- see recipe

1

  teaspoon

  ground cumin

1/2

  teaspoon

  Tabasco sauce

1

  medium

  onion -- diced fine

2

  cloves

  garlic -- minced fine

20

  ounces

  Ro-Tel tomatoes and green chilies -- drained

4

  ounces

  green chilies -- drained

32

  ounces

  fat-free refried beans

8

  ounces

  no salt added tomato sauce

2

  cups

  cheddar cheese - low fat -- shredded

2

  tablespoons

  vegetable oil

1

  teaspoon

  paprika


Heat oil in large frying pan. Add onion and garlic and cook until soft, about 5 minutes.

Add tomatoes, chilies, oregano, cumin, chili powder and Tabasco sauce. Cook on medium about five minutes or until liquid evaporates.

Add beans and tomato sauce. Heat through stirring to break up beans.

Transfer to serving dish. Top with cheese. Sprinkle with paprika. Serve with chips.


Serving Size : 16


Per Serving:
113 Calories; 3g Fat (26.4% calories from fat); 7g Protein; 14g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 475mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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