1/3 cup salsa
1/2 teaspoon chili powder
1 4-ounce can diced green chili peppers, drained
1 cup reduced-fat sour cream
1 cup seeded and chopped tomato
1/4 cup sliced green onions
1/4 cup reduced-fat sharp cheddar cheese
72 baked tortilla chips (about 5 cups)
1. In food processor bowl combine beans, salsa and chili powder. Process until nearly smooth. Spread in shallow bowl or decorative 9-inch pie plate.
2. Sprinkle chili peppers over bean mixture. Gently spread sour cream on top. Cover and refrigerate for 1 to 8 hours.
3. Top with chopped tomato, onions and cheese. Serve with tortilla chips.
Per Serving (1/4 cup plus 4 chips):
calories: 78;
22 calories from fat
total fat: 2 g;
1g saturated fat,
0 g trans fat cholesterol:
6 mg; sodium: 186 mg
total carbohydrates: 10 g;
fiber: 2 g;
sugars: 2 g
protein: 3 g
No comments:
Post a Comment