Louisiana Red Bean Dip
- Yield: 12 servings
Ingredients
- 1cup chopped, reduced-fat sausage
- 2-- (15-ounce) cans red kidney beans, rinsed and drained
- 1-- (4-ounce) can chopped green chiles
- 3/4cup salsa
- 1/2cup nonfat sour cream
- 1teaspoon chili powder
- 1 1/2teaspoons ground cumin
- 1 1/2cups shredded, reduced-fat Mexican-blend cheese, divided
Instructions
- Preheat oven 350F.
- Heat a nonstick skillet over medium heat. Add sausage and cook until crisp brown. Set aside.
- In food processor, combine remaining ingredients, reserving 1 cup cheese. Process until mixture is smooth.
- Transfer to baking dish, sprinkle with remaining cheese, and top with sausage. Bake until cheese is melted and dip is hot, about 15 minutes. Makes 3 cups.
Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.
Nutritional Info *per serving
- Calories 144
- Fat 3g
- Saturated Fat 2g
- Cholesterol 13mg
- Sodium 466mg
- Carbohydrate 16g
- Fiber 4g
- Sugars 3g
- Protein 10g
