Recipe - Cheesy Bean Dip

A 3x5 card version of this recipe can be printed here.

Makes 4 cups (1 serving = 2 tablespoons)

~ 1-1/2 cup (6 oz) reduced-fat Mexican cheese blend, shredded
~ 1-1/2 cup (6 oz) reduced-fat cheddar, shredded
~ 1 can (16 oz) fat-free refried beans
~ 1 can (10 oz) diced tomatoes with green chilies
~ 1 pkg (8 oz) reduced-fat cream cheese, cubed
~ ½ cup low-fat sour cream
~ 1 tablespoon taco seasoning

Combine the shredded cheeses and set aside 1 cup for topping. Add remaining ingredients and mix well.

Transfer to a 2 quart baking dish coated with non-stick cooking spray. Sprinkle with reserved cheese. Bake uncovered at 350 degrees for 20-25 minutes or until bubbly. Serve warm with pita chips or crackers.

Notes:
Since this is served warm, I've found that fat-free cream cheese and fat-free sour cream work well also. Sometimes you have to worry about the texture of fat-free cream cheese, but it doesn't bother us in this dish.