Party Bean Dip


Here’s another good game day snack – Party Bean Dip from the January 2008 issue of Cooking Light. This is somewhat like the popular taco or Mexican dip that’s been around for a while but this one is meatless. I didn’t make the baked chips as suggested, we just used store bought tortilla scoops. I recommend the scoops because this dip is pretty dense. This was pretty tasty and very easy and quick to make.

I substituted regular onions for green. Next time, I’d like to saute these onions a bit. I’m not a fan of raw onions being thrown in a dish like this and coming out still tasting raw. I also omitted black olives (hate them). And alas, I did not use organic salsa or re-fried beans. You can if you’d like but I’ll stick to my fat-free Old El Paso beans and my Newman’s salsa. 🙂

Overall rating – 3.5 stars

Party Bean Dip with Baked Tortilla Chips

Making your own tortilla chips helps manage fat levels. Organic refried beans may have at least half the sodium of conventional ones and can have a drier texture. We add a little lime juice to smooth out the beans and enhance the flavor. Using organic salsa also helps keep sodium in check. This dip comes together quickly for parties or as an appetizer course.

6 (8-inch) flour tortillas
Cooking spray
1/2 teaspoon paprika
2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
1 (16-ounce) can organic refried beans (such as Amy’s or Eden Organic)
1 cup organic bottled salsa (such as Muir Glen)
2/3 cup frozen whole-kernel corn, thawed
1/4 cup chopped green onions
2 tablespoons chopped black olives
3/4 cup (3 ounces) preshredded 4-cheese Mexican blend cheese
3/4 cup (6 ounces) light sour cream
2 tablespoons chopped fresh cilantro
Preheat oven to 350°. Cut each tortilla into 8 wedges, and arrange wedges in single layers on 2 baking sheets. Lightly spray wedges with cooking spray; sprinkle with paprika. Bake at 350° for 15 minutes or until lightly browned and crisp. Cool.Combine juice, cumin, and beans in a medium bowl, stirring until well combined. Spread mixture evenly into an 11 x 7–inch baking dish coated with cooking spray. Spread salsa evenly over beans. Combine corn, onions, and olives; spoon corn mixture evenly over salsa. Sprinkle cheese over corn mixture. Bake at 350° for 20 minutes or until bubbly. Let stand 10 minutes. Top with sour cream; sprinkle with cilantro. Serve with tortilla chips. Yield:  12 servings (serving size: 1/2 cup dip and 4 tortilla wedges)CALORIES 162 (31% from fat); FAT 5.6g (sat 2.4g,mono 1.9g,poly 0.4g); PROTEIN 6.8g; CHOLESTEROL 13mg; CALCIUM 143mg; SODIUM 331mg; FIBER 2.8g; IRON 1.3mg; CARBOHYDRATE 23.2g Cooking Light, JANUARY 2008



  1. Clumsy said

    Yay, I love your Cooking Light recipes… my subscription just went up and I get to put off renewing it because I get to see all your lovely recipes. 🙂

  2. foodiedani said

    Thanks Robin! I have more to come!!


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