This reworked version of a favorite Mexican party dip has all the great taste of the classic, but it uses lower-fat ingredients to advantage.
—TASTE OF HOME TEST KITCHEN
START TO FINISH: 30 MIN. • MAKES: 4 CUPS
1 1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend
1 1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
1 can (16 ounces) fat-free refried beans
1 can (10 ounces) diced tomatoes and green chilies
1 package (8 ounces) reduced-fat cream cheese, cubed
1/2 cup reduced-fat sour cream
1 tablespoon taco seasoning
Tortilla chips and assorted fresh vegetables
1. In a large bowl, combine cheeses; set aside 1 cup for topping. Add the beans, tomatoes, cream cheese, sour cream and taco seasoning to the remaining cheeses; stir until blended. Transfer the mixture to a greased 2-qt. baking dish; sprinkle with the reserved cheeses.
2. Bake, uncovered, at 350° for 20-25 minutes or until bubbly around the edges. Serve warm with chips and vegetables.
PER SERVING 2 tablespoons dip equals 61 cal., 3 g fat (2 g sat. fat), 10 mg chol., 177 mg sodium, 4 g carb., 1 g fiber, 5 g pro. Diabetic Exchanges: 1/2 starch, 1/2 lean meat.