| |
Tomato Bean Dip |
 |
| Course : |
Dips |
| From: |
HungryMonster.com |
| Serves: |
8 |
|
| |
Ingredients:
| 3 |
medium |
tomatoes, seeded and chopped |
| 12 |
ounces |
canned pinto beans, drained |
| 1 |
tablespoon |
chili powder |
| 2/3 |
cup |
1% lowfat cottage cheese |
| 1/4 |
cup |
onion, chopped |
| 2 |
tablespoons |
canned jalapeno peppers, chopped |
| 1 |
clove |
garlic, minced |
| 1 |
teaspoon |
wine vinegar |
| 3/4 |
cup |
lettuce, shredded iceberg |
| 2 |
ounces |
low fat cheddar cheese, shredded |
| 5 |
small |
ripe pitted olives, chopped |
|
| |
Preparation:
Use tomatoes held at room temperature until fully ripe. In blender or food processor, puree pinto beans with chili powder; set aside. Clean work bowl and process cottage cheese until smooth; set aside. To make salsa, in small bowl combine tomatoes, onion, jalapenos, garlic and vinegar; set aside. Spread pinto bean mixture evenly on dinner plate to within 1/2 inch of edge. Starting 1/2 inch from edge of beans, spread even layer of cottage cheese, half the salsa, the lettuce and remaining salsa. Sprinkle with cheese and olives. Serve with salt-free tortilla chips (optional) |
| |
Nutritional Information:
Amount Per Serving: Calories 89 - Calories from Fat 19
Percent Total Calories From: Fat 21%, Protein 32%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 4mg, Sodium 342mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 618 units, Vitamin C 14 units, Calcium 0 units, Iron 1 units |
|
|