Servings: 6
Calories: 36kcal
Equipment
- 8" pie plate
- chopping board
- Chef knife
- measuring spoons
- small bowl
Ingredients
Topping
- 1 tbsp Light Miracle Whip
- 2 tbsp light sour cream, Daisy
- 4 tbsp non-fat plain yogurt
- 1 tsp reduced sodium taco seasoning, McCormick
Bean Dip
- 1 can fat free refried beans, El Paso
- ⅓ c chopped onion
- 5 tbsp salsa, Chi-Chi medium salsa
- 38 g fat free shredded cheddar, Kraft
Instructions
- Thoroughly blend the non-fat plain yogurt, light sour cream, light Miracle Whip and taco season. Set aside.
- Place the refried beans in the pie plate. Mash them up and evely spread in the pie plate.
- Microwave the refried beans on high for 90 sec.
- Remove the pie plate from the microwave. Spread the chopped onions over the refried beans.
- Dot the salsa over the onions and using the back of a spoon spread it out as best as you can.
- Next place dollops of the topping mixture over the refreid beans, onions and salsa. Use the back of the spoon and spread the topping mixture around essentially frosting the top of the refried bean concoction.
- Sprinkle the shredded cheese over the topping mixture. Put the pie plate back in the microwave and heat for 25 sec on high to melt the cheese.
- Serve hot.
Nutrition
Serving: 1serving | Calories: 36kcal | Carbohydrates: 13g | Protein: 6g | Fat: 0.7g | Saturated Fat: 0.5g | Sodium: 452mg | Fiber: 4.5g
Tried this recipe?Let us know how it was!
