Low-Fat Hot Mexican Bean Dip - cooking recipe

Ingredients

1 (1 lb) can pinto beans, rinsed and drained
1/4 cup nonfat sour cream or 1/4 cup light sour cream
2 -3 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 cup shredded fat-free cheddar cheese or 1/2 cup low-fat cheddar cheese
1/4 cup thinly sliced scallion
1/4 cup sliced black olives
2 tablespoons finely chopped jalapeno peppers (optional)

Preparation

Place the beans, sour cream, chil powder and cumin in a food processor or blender; process until smooth.
Spread the mixture over the bottom of a 9-inch glass pie pan.
Top with the cheese, followed by the scallions, olives and jalapenos.
Serve at room temperature or hot.
If using a microwave oven, heat on high (100 percent power) for 5 to 6 minutes or until the edges are bubbly and the cheese is melted.
If using a conventional oven, bake at 400 degrees for 20 minutes.
Serve with reduced fat tortilla chips.