| 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
A Message from our Provider:
“Christ gives Life!”