Warm, creamy, cheesy, and loaded with flavor, I guarantee no one will ever suspect this better-for-you dip is “light” in any way. The inclusion of both chicken and beans adds plenty of heft while reduced-fat dairy products stealthily curb excess fat and calories.
Better yet, with cooked chicken on hand, this dip takes just 10 minutes to make – from start to finish! Your last-minute guests will undoubtedly be impressed. Serve it with tortilla chips or and/or crunchy veggies like baby carrots or festive thick strips of red and green pepper.
MAKES 10 SERVINGS
INGREDIENTS
3/4 cup canned black beans, rinsed and drained
1/2 cup light tub-style cream cheese
1/2 cup light sour cream
1 1/2 teaspoons Mexican hot sauce (like Tapatio)
1 cup shredded cooked chicken breast
1/4 cup diced red bell pepper
3 tablespoons chopped green onion, divided
1/4 cup shredded reduced-fat cheddar cheese
1/2 cup diced tomato
2 tablespoons chopped cilantro
INSTRUCTIONS
1. Spread the black beans evenly in the bottom of a 1 1/2 quart microwave-safe dish.
2. In a small bowl, combine the cream cheese, sour cream and taco sauce, stirring well with a whisk or fork to combine. Add chicken, red pepper, and 2 tablespoons green onion, and stir gently to combine. Spread the chicken mixture on top of beans and top with cheddar cheese. Microwave on high for 2 minutes. Garnish with tomato, cilantro and remaining tablespoon of green onions.
DARE TO COMPARE: The traditional recipe for this dip had with over 200 calories and 15 grams of fat per serving. With less than ½ the calories and 80% less fat, this enlightened dip is light done right!
Nutrition Information Per Serving (1/4 cup): Calories 75 | Carbohydrate 5g (Sugars g) | Total Fat 3g (Sat Fat 1g) | Protein 7g | Fiber 2g | Cholesterol 10mg | Sodium 150mg | Food Exchanges: 1 Lean Meat, ½ Fat | Carbohydrate Choices: 0 | Weight Watcher Smart Point Comparison: Green 2, Blue 1, Purple 1
