Prep time:
Recipe From: www.heartandstroke.on.ca Developed by Nadine Day, RD ©The Heart and Stroke Foundation
10 minutes
| Serves:
6
Recipe From: www.heartandstroke.on.ca Developed by Nadine Day, RD ©The Heart and Stroke Foundation
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
- Purée beans, cream cheese, and sour cream in a food processor. Spread on a large plate and place in the fridge for 30 minutes.
- Remove from the fridge and top with a layer of salsa, then cheese, then veggies.
- 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