Con Queso Bean Dip

By John Crowley

With only 5 grams of carbs per serving, this bean dip makes a delicious cheesy snack!

Con Queso Bean Dip
Ingredients
  • 1 (15-1/2 ounce) can low-sodium or regular light red kidney beans, rinsed and well drained

  • 3/4 cup mild or medium salsa

  • 1 teaspoon chili powder

  • 1 teaspoon cumin

  • 1/8 teaspoon salt, or to taste (optional)

  • 1 cup shredded reduced-fat Cheddar cheese

  • 1/2 cup fat-free sour cream

  • 2 tablespoons chopped chives or green onions

Directions
  1. In a 1-quart microwave-safe casserole, mash the beans with a fork. Stir in the salsa, chili powder, cumin, and salt (if desired). Stir to mix well. Stir in the cheese.Cover with the casserole lid, and microwave on high power for 3 to 4 minutes until heated through. Remove from microwave. Stir to mix in the melted cheese. Spread the sour cream on top. Sprinkle with the chives.Serve warm with fat-free tortilla chips. Cover and refrigerate leftovers, which will keep 3 to 4 days. Serves 20.


Nutritional Facts

Servings
1
Calories
44
Fat
1 g
Cholesterol
4 mg
Sodium
86 mg
Carbohydrate
5 g
Dietary Fiber
1 g
Sugars
1 g
Protein
3 gDiabetic Exchanges: 1/2 Starch

snacks kidney beans salsa chili cheddar fall recipe guide soup fiber vitamin c calcium dairy gluten free microwavable refrigerate appetizer

2 replies