INGREDIENTS

INSTRUCTIONS

Dip and chips -- yum!  This is a bit thicker than a dip.  Easy to  make
in quantity for a big party or to pack in small glass containers  for
gifts. Must be refrigerated.  Place beans in bowl and partially mash
until chunky.  Set aside.  Heat oil in medium nonstick skillet over
medium heat.  Add onion and  garlic; saute 4 minutes or until tender.
Add beans, tomato, and next  3 ingredients; cook 5 minutes, or until
thickened, stirring  constantly. Remove from heat; add cheese and
remaining ingredients,  stirring until cheese melts.  Serve warm or at
room temperature, with  fat-free corn or flour tortilla chips or cut-up
veggies.  Makes about 2-1/2 cups.  Recipe may be multiplied.  When made
with reduced-fat cheese: 1 tb = 21 cal, 1.3 gm fat.  Presented by Anne
Steirer at a "Healthy Holiday Gifts" seminar on  Oct. 24, 1995.
Sylvia's comments: she served this on Baked Tostitos and it was quite
good, not dry-tasting.  Nutritional information per serving:  xx
calories,   xx gm protein,  xx mg cholesterol,  xx gm carbohydrate,  xx
mg sodium, x.x gm fiber,  xx gm fat ( x gm sat,  x gm mono,  x gm
poly), x.x mg iron,  xx mg  calcium, x% of calories from fat.  Brought
to you by MMCONV and Sylvia Steiger, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com or du_steiger@venus.twu.edu, moderator of
GT Cookbook and FringeNet Lowfat & Luscious echoes Posted to
MM-Recipes Digest V3 #196  Date: Sat, 13 Jul 1996 11:26:54 -0500  From:
pickell@cyberspc.mb.ca (S.Pickell)

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1340
Calories From Fat: 160
Total Fat: 18.5g
Cholesterol: 25.2mg
Sodium: 2206.8mg
Potassium: 3518.1mg
Carbohydrates: 217.7g
Fiber: 77.5g
Sugar: 6.3g
Protein: 85g