CON QUESO BEAN DIP

CON QUESO BEAN DIP Yield: 20 servings (2 tablespoons each) INGREDIENTS - 1 (15-1/2 ounce) can low-sodium or regular light red kidney beans, rinsed and well drained - 3/4 cup mild or medium salsa - 1 teaspoon chili powder - 1 teaspoon cumin - 1/8 teaspoon salt, or to taste (optional) - 1 cup shredded reduced-fat Cheddar cheese - 1/2 cup fat-free sour cream - 2 tablespoons chopped chives or green onions DIRECTIONS In a 1-quart microwave-safe casserole, mash the beans with a fork. Stir in the salsa, chili powder, cumin, and salt (if desired). Stir to mix well. Stir in the cheese. Cover with the casserole lid, and microwave on high power for 3 to 4 minutes until heated through. Remove from microwave. Stir to mix in the melted cheese. Spread the sour cream on top. Sprinkle with the chives. Serve warm with fat-free tortilla chips. Cover and refrigerate leftovers, which will keep 3 to 4 days. Nutritional Information Per Serving (2 tablespoons): Calories: 44, Fat: 1 g, Cholesterol: 4 mg, Sodium: 86 mg, Carbohydrate: 5 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 3 g Diabetic Exchanges: 1/2 Starch