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    Chili Dip with Potato Skins


    Source of Recipe


    Low Fat Meals in Minutes

    Recipe Introduction


    Makes 8 3/4 cup servings of dip with half a potato

    List of Ingredients




    16 ounce can of no salt added chili beans
    1 cup plain yogurt
    1/2 cup scallions, chopped
    5 ounce can green chilis, chopped
    1/2 cup diced fresh tomato
    4 ounce shredded part skim cheddar cheese

    Potato Skins:
    4 potatoes
    2 tablespoons margarine, melted
    1 teaspoon chili powder

    Recipe



    Preheat oven to 400 degrees F. Scrub potatoes and bake at 400 degrees for 1 hour. Meanwhile prepare dip: In blender container, combine beans and yogurt. Process until smooth. Spread over 9 inch round flat plate. Top with scallions, chilis, tomato, and cheese. Refrigerate. When potatoes are done, cut in half lengthwise and scoop out pulp. Cut the skins lengthwise with sharp kitchen scissors, about an inch wide. Arrange skins on a baking sheet, brush with melted margarine and chili powder. Bake at 475 degrees for 8 to 10 minutes. Serve hot with dip.

 

 

 

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