Delicious & Light Bean Dip

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (8 ounce) container fat free cream cheese, brought to room temperature
• 1 (15 1/2 ounce) can red kidney beans, drained and rinsed
• 8 ounces salsa, vegetable (spicyness to taste)
• 1/2 cup reduced-fat cheddar cheese, shredded
• 5 black olives, thinly sliced
• 1 jalapeno pepper, seeded to taste, thinly sliced

Recipe

• 1 preheat oven to 300º. into the bottom of a glass pie or baking dish, spread the cream cheese evenly.
• 2 in a medium bowl, add the beans. drain excess liquid from vegetable salsa and add to the beans. toss to combine. spread evenly on top of cream cheese.
• 3 top with shredded cheddar, sliced olives and the sliced jalapeno. bake for 30 minutes in preheated oven.
• 4 serve with store-bought or homemade* multigrain tortilla chips and sliced veggies.
• 5 * to make your own chips, take one to two multigrain tortilla wraps, cut into chips, place on a baking sheet and bake at 350º to 375º for 5-10 minutes, or until crisp and lightly browned.