Recipe - Low-Fat Bean Dip

NORMA WRENN
One half cup Nonfat sour cream
1 teaspoon Dried oregano
1 cup Picante sauce
1/8 teaspoon Garlic powder
1/8 teaspoon Crushed red pepper
One half cup Picante sauce
2 cup Pinto beans
1 teaspoon Cilantro
1 cup Cheddar cheese
One fourth cup Green onion
One fourth cup Green pepper

In a small mixing bowl beat together cream cheese, sour cream, oregano,
garlic powder, and red pepper. Spread evenly in a 9 or 10inch quiche dish
or pie plate. Spread 1 cup picante sauce over top. Puree the beans and
liquid in a blender or processor, adding One half 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 MCRecipe Digest V1 #1070 by "M. Hicks" nitro_ii@email.msn.com
on Feb 1, 1998