This skinny version of one of everyone’s favorite hot dips is every bit as cheesy, hearty, and creamy as the original!
Yield: 12(1/3 cup) servings
Ingredients
8oz1/3 less fat cream cheese, softened
½cupfat free sour cream
16ozcan of fat free refried beans
1tablespoongreen chilies
½teaspoonchili powder
1teaspooncumin
¼teaspoonsalt
½cupsalsa
4ozreduced fat sharp cheddar cheese, shredded (I used Cabot 50%)
Instructions
Preheat the oven to 350.
In a medium bowl, combine the cream cheese and sour cream and mix until combined. Spread the mixture across the bottom of a 9” glass pie plate.
In another bowl, combine the beans, chilies, cumin, chili powder and salt and stir until well combined. Spread the bean mixture over top of the cream cheese layer in the pie plate. Spread the salsa over top of the bean layer and then sprinkle the cheese across the top.
Bake for 30 minutes and serve immediately.
Notes
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!Nutrition Information:106 calories, 8 g carbs, 2 g sugars, 6 g fat, 4 g saturated fat, 6 g protein, 2 g fiber (from myfitnesspal.com)MyWW SmartPoints per (1/3 cup) serving: (SP calculated using the recipe builder on weightwatchers.com)Green: 4 SmartPoints/ Blue: 3 SmartPoints/ Purple: 3 SmartPointsWeight Watchers Points Plus: 3 per (1/3 cup) serving (P+ calculated using the recipe builder on weightwatchers.com)