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
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
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 Plus Point Comparison: 2 Smart Point Comparison: 2