Chipotle-Black Bean Dip

Serves: 15
Total Calories: 40


2 large dried chipotle chilies
1 cup thick-and-chuncky salsa
1/2 cup jalapeno-flavor black beans dip
2 tablespoons chopped fresh cilantro
1 cup shredded Monterey Jack-Colby cheese (4 ounces)
2 , medium green onions, , chopped (2 tablespoons)
Sweet red cherry chili half, if desired
Reduced-fat tortilla chips or Baked Tortilla Chips (recipe in Appetizers & Snacks chapter)


1. Heat oven to 350°. Cover chilies with boiling water: let stand 10 minutes. Drain chilies and remove seeds. Chop chilies
2. Mix chilies, salsa a bean dip. Stir in cilantro. Spoon into ungreased shallow 1-quart ovenproof serving dish. Sprinkle with cheese and onions.
3. Bake about 15 minutes or until mixture is hot and cheese is melted. Garnish with chili half. Serve with tortilla chips.

1 Serving

Calories 45 (Calories from Fat 30)
Fat 3g (Saturated 2g)
Cholesterol 10mg
Sodium 150mg
Carbohydrate 2g (Dietary Fiber 1g)
Protein 2g

% DAILY VALUE: Vitamin A 6% Vitamin C 2% Calcium 6% Iron 2%

DIET EXCHANGES: 1 Vegetable 1/2 Fat

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 15
Total Calories: 40
Calories from Fat: 15

This Chipotle-Black Bean Dip recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.

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