Nacho Bean Dip

Nacho Bean Dip

Prep time:
10 minutes
| Serves:
6

Recipe From: www.heartandstroke.on.ca Developed by Nadine Day, RD ©The Heart and Stroke Foundation
Add to Meal Plan
Ingredients
  • Canned navy beans: ½ cup (125 ml) well rinsed
  • Cream cheese: ¾ cup (175 ml) fat-free
  • Sour cream: ½ cup (125 ml) fat-free
  • Mild salsa: 1/3 cup (75 ml)
  • Light cheddar cheese: ½ cup (125 ml) shredded
  • Cherry tomatoes: ¼ cup (50 ml) sliced
  • Green pepper: ¼ cup (50 ml) finely diced
  • Corn: ¼ cup (50 ml) frozen
Utensils
  • Food processor or blender
Directions
  1. Purée beans, cream cheese, and sour cream in a food processor. Spread on a large plate and place in the fridge for 30 minutes.
  2. Remove from the fridge and top with a layer of salsa, then cheese, then veggies.
  3. Serve with the suggested dippers.
Nutrition Facts

per ½ cup

Calories: 121 |

Protein: 10 g |

Fat: 3 g |

Carbohydrate: 11 g |

Fibre: 2 g |

Sodium: 363 mg |

Suggested Dippers?
In addition to whole-wheat, baked nachos, try these dipping items:

  • Large carrot coins
  • Sliced cucumber
  • Celery sticks
  • Whole-grain crackers
  • Whole-grain pita wedges

Food Guide Counter

¼ Vegetables and Fruit Serving
¼ Milk and Alternatives Serving

Food Guide Counter

¼ Vegetables and Fruit Serving
¼ Milk and Alternatives Serving