First-Down Layered Dip

When served with bell pepper “scoopers,” a serving of this dip is nearly 150 calories less than a serving of typical potato chips and dip.

Serves: 10
Number of vegetable servings per person: 1

Ingredients:
1 (8-ounce) tub fat-free cream cheese, softened 2 (15-ounce) cans black beans, drained and rinsed
1 cup halved grape tomatoes
2-3 dashes hot sauce
1/2 cup chopped scallions
1/4 cup low-fat shredded cheese blend

Preheat oven to 350 degrees.

Spread cream cheese in the bottom of an 8- by 8-inch baking dish.

Toss together black beans, tomatoes and hot sauce in a medium bowl, and spread over cream cheese. Sprinkle with scallions, then with cheese.

Bake covered for 18 to 20 minutes or until hot and bubbly.

Serving suggestion: Scoop up this dip with toasted French bread circles or baked tortilla chips. Or, use bite-sized chunks of green and yellow bell pepper to add an extra serving of vegetables.

Nutritional analysis per serving: 90 calories, 4 grams fiber, 1 gram fat, 3 mg cholesterol, 146 mg sodium