Name: Louisiana Red Bean Dip
Yield: 12 servings
Ingredients: 1 cup reduced-fat sausage (chopped); 2 (15-ounce) cans red kidney beans (rinsed and drained); 1 (4-ounce) can green chilies (chopped); 1 tsp chili powder; 3/4 cup salsa; 1/2 cup nonfat sour cream; 1 1/2 tsp ground cumin; 1 1/2 cups reduced-fat Mexican blend cheese (shredded and divided)

Louisiana Red Bean Dip

Reminiscent of the popular “Cajun red beans rice,” this speedy, spicy first-rate dip makes a statement.

Servings 12 servings

Ingredients

1 cup reduced-fat sausage chopped
2 (15-ounce) cans red kidney beans rinsed and drained
1 (4-ounce) can green chilies chopped
1 tsp chili powder
3/4 cup salsa
1/2 cup nonfat sour cream
1 1/2 tsp ground cumin
1 1/2 cups reduced-fat Mexican blend cheese shredded and divided

Servings 12 servings

Ingredients

1 cup reduced-fat sausage chopped
2 (15-ounce) cans red kidney beans rinsed and drained
1 (4-ounce) can green chilies chopped
1 tsp chili powder
3/4 cup salsa
1/2 cup nonfat sour cream
1 1/2 tsp ground cumin
1 1/2 cups reduced-fat Mexican blend cheese shredded and divided

Instructions

Preheat oven 350°F.
Heat a nonstick skillet over medium heat and cook sausage until crisp brown. set aside.
In a food processor, combine remaining ingredients, reserving 1 cup cheese. Process until mixture is smooth.
Transfer to a baking dish and sprinkle with remaining cheese and top with sausage. Bake until cheese is melted and dip is hot, about 15 minutes.

Nutritional Info

Per Serving: Calories 144, Calories from fat 21%, Fat 3 g, Saturated Fat 2 g, Cholesterol 13 mg, Sodium 466 mg, Carbohydrate 16 g, Dietary Fiber 4 g, Sugars 3 g, Protein 10 g, Diabetic Exchanges: 1 starch, 1 1/2 very lean meat