Tomato Bean Dip

Course : Dips
Serves: 8
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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 / Directions:

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

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