MERRY CHRISTMAS
My gift to you, a savory dip that won't pack on the pounds this holiday season. This recipe was a favorite with readers of my book, Eat All Day - Drink All Day. It's super easy and make-ahead and yummy.
HOT CHEESY BEAN DIP
1 can (15.5 oz.) red kidney beans, drained and rinsed
1/2 c. salsa (hot, medium or mild - your choice)
1 can (4 oz.) chopped green chiles
1/2 t. chili powder
1/2 t. cumin
i T. water
1/4 c. shredded reduced fat sharp cheddar cheese
Put it all in the blender except for the cheese and blend until smooth. Refrigerate until ready to serve, then nuke for 1-1/2 minutes on high; stir and nuke another 30 seconds or until hot. Stir in cheese and serve with fresh veggies or tortilla chips.
Makes 1-1/2 cups at 24 calories per tablespoon.
HOT CHEESY BEAN DIP
1/2 c. salsa (hot, medium or mild - your choice)
1 can (4 oz.) chopped green chiles
1/2 t. chili powder
1/2 t. cumin
i T. water
1/4 c. shredded reduced fat sharp cheddar cheese
Put it all in the blender except for the cheese and blend until smooth. Refrigerate until ready to serve, then nuke for 1-1/2 minutes on high; stir and nuke another 30 seconds or until hot. Stir in cheese and serve with fresh veggies or tortilla chips.
Makes 1-1/2 cups at 24 calories per tablespoon.
