| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Appetizers, Lentils, Low-fat, Bowl | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Non-fat sour cream |
| 1 | ts | Dried oregano |
| 1 | c | Picante sauce |
| 1/8 | ts | Garlic powder |
| 1/8 | ts | Crushed red pepper |
| 1/2 | c | Picante sauce |
| 2 | c | Pinto beans |
| 1 | ts | Cilantro |
| 1 | c | Cheddar cheese |
| 1/4 | c | Green onion |
| 1/4 | c | Green pepper |
INSTRUCTIONS
NORMA WRENN In a small mixing bowl beat together cream cheese, sour cream, oregano, garlic powder, and red pepper. Spread evenly in a 9- or 10-inch quiche dish or pie plate. Spread 1 cup picante sauce over top. Puree the beans and liquid in a blender or processor, adding 1/2 cup picante sauce. Spread over cream cheese mixture. Bake in a 350 degree oven for 10 minutes (or nuke until hot and bubbly). Top with cheese and bake 5 minutes longer or until cheese is melted and mixture is heated through (or nuke). Serve with sweet pepper strips, broccoli flowerets or crackers. More toppings may be added. Adapated from Pepperoni Pizza Dip posted by Ann Miner Posted to MC-Recipe Digest V1 #1070 by "M. Hicks" <nitro_ii@email.msn.com> on Feb 1, 1998
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