Thursday, December 19, 2013

                                                 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.


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.

No comments:

Post a Comment

Your comments make our day. So leave one!