Paulette Vickery's Recipes

BB: MEXICAN BEAN DIP

appetizers, vegetables

1 can nonfat refried beans
1 cup nonfat cheddar cheese grated
1 single japalenoo peppers, chopped
1/4 cup chopped green onion
1 each tomato, chopped
1 tablespoon salsa
1/2 teaspoon lemon juice

In a 1 1/2 quart microwave safe dish, combine Old Elpaso nonfat refried beans, cheese, green onion, and peppers. (The amount of peppers is according to taste). Cover, and microwave on high, 4-5 minutes, or until cheese is melted. Stir after 2 minutes. Stir in tomato, salsa, and lemon juice. (If salsa is not available, taco sauce may be used). Serve warm with homemade chips, or Smart Temptations baked low fat tortilla chips. Serve in 1/4 cup servings, along with 20 chips per serving. Per serving: fat 0.2 G, Cholesterol 2 MG, fiber 2 G, calories 46, 4 percent calories from fat, protein 5 G, carbohydrate 7 G. sodium 225 MG.

Yield: 12 servings




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