Louisiana Red Bean Dip
Reminiscent of the popular “Cajun red beans rice,” this speedy, spicy first-rate dip makes a statement.
Servings
12servings
Servings
12servings
Ingredients
  • 1cup reduced-fat sausagechopped
  • 2(15-ounce) cans red kidney beansrinsed and drained
  • 1(4-ounce) can green chilieschopped
  • 1tsp chili powder
  • 3/4cup salsa
  • 1/2cup nonfat sour cream
  • 1 1/2tsp ground cumin
  • 1 1/2cups reduced-fat Mexican blend cheeseshredded and divided
Instructions
  1. Preheat oven 350°F.
  2. Heat a nonstick skillet over medium heat and cook sausage until crisp brown. set aside.
  3. In a food processor, combine remaining ingredients, reserving 1 cup cheese. Process until mixture is smooth.
  4. 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.
Recipe Notes

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