Bean Dip

Found this recipe at Taste of Home and absolutely love it. You can make a lighter version of this dip by using reduced fat cheeses and low fat sour cream, however, I usually use regular cheese in it.

Ingredients

• 1-1/2 cups (6 ounces) shredded Mexican cheese blend

• 1-1/2 cups (6 ounces) shredded cheddar cheese

• 1 can (16 ounces) fat-free refried beans

• 1 can (10 ounces) diced tomatoes and green chilies

• 1 package (8 ounces) cream cheese, cubed

• 1/2 cup sour cream

• 1 tablespoon taco seasoning

• Tortilla chips and assorted fresh vegetables

                                   

 

In a large bowl, combine cheeses; set aside 1 cup for topping. Add the beans, tomatoes, cream cheese, sour cream and taco seasoning to the remaining cheese. Transfer to a 2-qt. baking dish coated with cooking spray; sprinkle with reserved cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly around the edges. Serve warm with tortilla chips and vegetables.