Full of good carbs and protein, this dip is almost a meal! I like to eat it out of a bowl with diced avocados and tomatoes, and a spoonful of sour cream. An excellent dish to take a party or family gathering. - Linda
Servings: 10
Ingredients:
- Vegetable cooking spray
- One 15 ounce can refried beans
- 4 ounces fat-free cream cheese, softened
- 1 cup low-fat sour cream
- ½ cup finely chopped green onions
- 2/3 cup salsa, extra liquid drained
- One 1 ounce packet taco seasoning
- One 4 ounce can diced green chilies
- 1 teaspoon Splenda
- ¼ teaspoon cumin
- 1 ½ cups shredded Monterey Jack, Longhorn or Colby cheese
Directions:
- Preheat oven to 350 degrees. Coat a 2-quart baking dish with cooking spray and set aside.
- In a large bowl combine beans, cream cheese, sour cream, green onions, salsa, taco seasoning, green chilies, Splenda, cumin, and 1 cup of the shredded cheese. Pour into prepared baking dish and sprinkle remaining cheese on top. Bake for 45 to 60 minutes, until bubbly.
Source: WLS Lifestyle