Yield: 20 Servings
Measure | Ingredient |
---|---|
8 ounces | Fat-free cream cheese; softened |
½ cup | Nonfat sour cream |
½ cup | Taco sauce |
1 teaspoon | Ground cumin |
15 ounces | Fat-free refried beans |
1 cup | Lettuce; shredded |
1 cup | Fat-free cheddar cheese; shredded |
1 medium | Tomato; diced |
¼ cup | Ripe olives; chopped |
¼ cup | Green chiles; chopped |
\N \N | Baked tortilla chips |
Seeing I haven't posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these.
In a mixing bowl, beat cream cheese and sour cream until smooth. Stir in taco sauce and cumin; set aside. Spread the refried beans over the bottom of a serving platter or 13" X 9" X 2" dish. Spread cream cheese mixture over the beans, leaving about 1" uncovered around the edges. Top with layers of lettuce, cheese tomato, olives and chilies. Serve with tortilla chips.
Serving Size: ¼ cup
Calories; 45, Total Fat: 1gm, Calories from Fat:10%, Saturated Fat: trace, Cholesterol: 0, Sodium: 270mg, Carbohydrate: 5gm, Protein: 5gm NOTES : You'll know this snack is a hit at your next gathering when you come home with an empty pan.
Recipe by: Denise Smith, Luck, Wyoming Posted to recipelu-digest Volume 01 Number 419 by "Dorothy Tapping" <unicorn4@...> on Dec 30, 1997