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    5 pt. Bean Dip Mexicali


    Source of Recipe


    "adapted from WW Quickstart Cookbook"

    List of Ingredients




    8 ounces pinto beans -- Canned
    3 tablespoons water
    1 tablespoon onion -- chopped
    1 medium clove garlic -- minced
    1/2 teaspoon chili powder
    1 teaspoon cumin
    2 ounces sharp cheddar cheese -- shredded

    Recipe



    In food processor: Shred cheese, remove. Mince garlic, chop onion. Add beans, water
    and seasonings, process until smooth. Transfer bean mixture to saucepan, cook over
    low heat, stirring constantly, until cheese is melted. Serves 4.


    - - - - - - - - - - - - - - - - - - -
    Per serving: 255 Calories (kcal); 6g Total Fat; (19% calories from fat); 16g Protein;
    37g Carbohydrate; 15mg Cholesterol; 98mg Sodium

    Food Exchanges: 2 1/2 Grain Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
    0 Other Carbohydrates

    Serving Ideas : Serve with low fat tortilla chips (but add the extra points)
 

 

 

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