Mexican Bean and Cheese Dip Recipe

Try this dip instead of the usual fat-laden Mexican dips and save calories. This easy cheese dip is a great, light party appetizer recipe. Serve with multigrain tortilla chips or crackers.

Ingredients

  • 1 Tbsp grapeseed oil
  • 4 garlic cloves, minced
  • 2 cans (15 oz) no salt added kidney beans, rinsed and drained
  • 2 tsp chili powder
  • 1/2 tsp cayenne pepper, optional
  • 1 Tbsp taco sauce
  • 1 1/2 cups shredded light cheddar cheese
  • 2 medium avocados, peeled and chopped
  • 2 Tbsp lime juice
  • 8 scallions, chopped
  • 1/2 cup chopped fresh cilantro
  • 2 jalapeño peppers, seeded
  • 1 1/2 cups fat free sour cream
  • 4 medium tomatoes, seeded and chopped

Directions

  1. In a large skillet, heat oil over medium heat until hot. Add garlic, kidney beans, chili powder, cayenne (if using) and taco sauce and sauté for 7 minutes.
  2. Transfer mixture to a food processor and process until smooth. Spread bean mixture on the bottom of a 13 x 9-inch casserole dish and layer cheddar cheese on top.
  3. In a small bowl, toss avocados with 1 tablespoon of the lime juice and mash until smooth. Spread mashed avocados on top of cheese.
  4. In a food processor, add remaining 1 tablespoon lime juice, 3/4 of the scallions, the cilantro, jalapeño peppers and sour cream and process until smooth. Layer sour cream mixture on top of avocado layer. Top with remaining scallions and tomatoes.

Nutrition Facts

Serving Size

Amount Per Serving

Calories
169
% Daily Value*
  • Total Fat
    6g
    9%
  • Saturated Fat
    1g
    5%
  • Cholesterol
    6mg
    2%
  • Sodium
    146mg
    6%
  • Total Carbohydrate
    20g
    7%
  • Dietary Fiber
    6g
    24%
  • Sugars
  • Protein
    9g
    18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.