Louisiana Red Bean Dip

  • Yield: 12 servings


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


  1. Preheat oven 350F.
  2. Heat a nonstick skillet over medium heat. Add sausage and cook until crisp brown. Set aside.
  3. In food processor, combine remaining ingredients, reserving 1 cup cheese. Process until mixture is smooth.
  4. 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