8 oz Fat-free cream cheese;
-softened
1/2 c Nonfat sour cream
1/2 c Taco sauce
1 ts Ground cumin
15 oz Fat-free refried beans
1 c Lettuce; shredded
1 c Fat-free cheddar cheese;
-shredded
1 md Tomato; diced
1/4 c Ripe olives; chopped
1/4 c Green chiles; chopped
Baked tortilla chips
Seeing I haven't posted in quite a while, I thought that I would post
lowfat from the Taste of Home Lowfat Country Cooking. Out of 455
recipes I only have 44 formatted. Plan on formatting the rest this
week. Hope you all enjoy these.
In a mixing bowl, beat cream cheese and sour cream until smooth. Stir
in taco sauce and cumin; set aside. Spread the refried beans over the
bottom of a serving platter or 13x9x2" dish. Spread cream
cheese mixture over the beans, leaving about 1" uncovered around the
edges. Top with layers of lettuce, cheese tomato, olives and chilies.
Serve with tortilla chips.
Serving Size: 1/4 cup
Calories; 45, Total Fat: 1gm, Calories from Fat:10%, Saturated Fat:
trace, Cholesterol: 0, Sodium: 270mg, Carbohydrate: 5gm, Protein: 5gm
NOTES: You'll know this snack is a hit at your next gathering when
you come home with an empty pan.
Recipe by: Denise Smith, Luck, Wyoming
Posted to recipelu-digest Volume 01 Number 419
by "Dorothy Tapping" on Dec 30, 1997
