Wednesday, March 25, 2015

White Bean Chili Dip

1 (14oz) can white beans
1 sweet red pepper, chopped
1/2 C sweet corn kernels, frozen or canned
8 ounces Monterey Jack cheese, shredded
4 ounces Cheddar, mild or sharp, shredded
2 T chopped cilantro
1 clove garlic
1/2 t ground cumin
1/2 t salt

-Preheat oven to 375
-Prepare small casserole pan or skillet with cooking spray or olive oil.
-Divide the beans in half, and put half in a food processor along with the salt, cumin, and garlic. Process until smooth
-In a medium bowl, mix the peppers, corn, cilantro, and about 2/3 of each of the cheeses.
-Mix the now processed bean mixture with the corn and pepper mixture.
-Spoon into the bottom of the cooking vessel, cover with the remaining beans and cheese.
-Bake until the cheese is bubbling and beginning to brown. I turned my broiler on for the last 90 seconds.  It took about 20 minutes.

I served this with tortilla chips.  One 6th of the pan is about 300 calories.

**The original recipe calls for green chilies and chicken, which I would have added if I thought my kids would have eaten either. 

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