Stack up a great appetizer! Start with layers of beans, chili peppers and reduced-fat sour cream, then sprinkle with onions and cheese.
Prep Time: 30 minutes
Chilling Time: 1 hour
Yield: 18 servings
1 15-ounce can dark red kidney beans, rinsed and drained well
1⁄3 cup salsa
½ teaspoon chili powder
1 4-ounce can diced green chili peppers, drained
1 cup reduced-fat sour cream
1 cup seeded and chopped tomato
¼ cup sliced green onions
¼ cup reduced-fat sharp cheddar cheese
72 baked tortilla chips (about 5 cups)
- In food processor bowl combine beans, salsa and chili powder. Process until nearly smooth. Spread in shallow bowl or decorative 9-inch pie plate.
- Sprinkle chili peppers over bean mixture. Gently spread sour cream on top. Cover and refrigerate for 1 to 8 hours.
- Top with chopped tomato, onions and cheese. Serve with tortilla chips.
Per Serving (¼ cup plus 4 chips):
calories: 78; 22 calories from fat
total fat: 2 g; 1 g saturated fat, 0 g trans fat
cholesterol: 6 mg
sodium: 186 mg
total carbohydrates: 10 g
fiber: 2 g
sugars: 2 g
protein: 3 g; vitamins: vitamin A (4% DV); vitamin C (4% DV)
minerals: calcium (6% DV); iron (2% DV)
exchanges: 0.5 lean meat, 0.5 starch