Title: Bean Dip
Categories: Appetizers, Vegetarian, Mexican, Low-cal, Beans
Yield: 6 Servings
1/4 c Green Chilies, diced
1/4 c Tomato Sauce -or- Mild Chili
-Salsa (green or red)
4 Green Onions, chopped
1/4 ts To 1/2 ts Cumin
1/2 Garlic Clove, minced
30 oz Can Refried Beans
This dip makes a marvelous burrito filling. Simply spoon the bean dip
inside a warm tortilla and roll up. For an even easier bean dip, combine
several tablespoons of salsa with refried beans and serve with tortilla
Low-Fat Cheese, freshly grated (optional)
Combine chilies, tomato sauce, onions and seasonings in a saucepan and cook
until onions are tender.
Add beans and cook approximately 8 minutes.
Serve either hot or cold; top with grated low-fat cheese if desired.
Yield: 16 servings, 4 cups
One Serving = 4 tablespoons (without cheese) Calories: 76 Protein: 4 g Fat:
1 g Carbohydrate: 12 g Fiber: 6.4 g* Cholesterol: 0 mg Sodium: 302 mg
Potassium: 262 mg
Exchange: 1 Starch/Bread
* Good source of dietary fiber
Source: “The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
Nutritional Guide and Cookbook,” by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by: Norman R. Brown
From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini