Refried Bean Dip Recipe - Cooking Index
Refried Bean Dip Recipe - Cooking Index
| 1 | Canned red kidney beans - (16 oz) | |
| 1/4 cup | 15g / 0.5oz | Finely-chopped green onions with tops |
| 1/2 cup | 73g / 2.6oz | 2% low-fat cottage cheese |
| 1 | Chopped mild green chilies - (4 oz) - drained | |
| 1/2 teaspoon | 2.5ml | Ground cumin |
Puree beans and bean liquid in a blender or food processor fitted with steel blade. Saute pureed beans and onions in a nonstick pan over medium heat until hot, stirring often. Stir in cottage cheese, chilies, and cumin. Cover and refrigerate until cold.
This tasty high-fiber dip can be served with whole-grain crackers or tortillas.
This recipe yields 2 1/2 cups. Serving size: 1/4 cup.
Exchanges Per Serving: 1 Vegetable, 1/2 Bread.
Nutrition Facts: Carbohydrates 9g; Protein 4g; Fat 0g; Calories 54; Fiber 4.9g; Sodium 84mg; Cholesterol 1mg.
Note: Low-sodium diets: This recipe is suitable.
Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess
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