Creamy Tex-Mex Bean Dip with Baked Torti
Source of Recipe
South Beach Diet Phase 2
List of Ingredients
- 4 (8 in.) whole-wheat tortillas,cut into 8 wedges each
- 1 (15 oz.) can black soybeans,rinsed and drained
- 4 ozs. reduced-fat cream cheese,cut into cubes
- 1/2 cup hot salsa
- 1 Tbsp fresh lime juice
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 2 Tbsp shredded reduced-fat cheddar cheese
Instructions
- Heat oven to 350F. Arrange tortilla wedges on a baking sheet and bake until crisp,about 12 min.
- While chips are baking,blend together beans,cream cheese,salsa,lime juice,cumin and chili powder in a food processor until smooth. Transfer mixture to a nonstick skillet and heat over med-low heat,stirring constantly,until hot,5 min. (Do not boil)
- Transfer dip to a serving dish,sprinkle with cheese,and serve hot with tortilla chips.
- 8 servings(1/4 cup) of dip
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