We kicked up this spicy Mexican bean dip with chunky pico de gallo, then added low-fat ricotta and shredded cheddar cheeses to pack in a bit of cheesy goodness.
The holiday season is my favorite time of year, not only because of the abundance of food shared by friends and family, but because I’ll see people I love that I often don’t see all year long!
Of course, this means I need to bring my share of festive appetizers, and this year I’m starting the season off with this colorful and slenderized bean dip.
After I gather my ingredients into a pile, I’m ready to start mashing up beans and ricotta cheese.
After a good mashing, all I need to complete my spicy bean dip is to add store purchased pico de gallo (why would I make it myself when I can buy it already chopped), shredded cheese, a squeeze of lime juice and a sprinkle of cilantro.
Don’t skip the lime or the cilantro. Bean dip recipes need that burst of fresh flavor.
I suppose you could serve this creamy creation with baked tortilla chips, but I like mini bell peppers. They look like Christmas ornaments, don’t they?
Spicy Slender Bean Dip with Baby Bell Peppers
- 1 can low sodium kidney beans, rinsed and drained
- 2/3 cup low fat ricotta
- 1 cup pico de gallo
- 1 tablespoon lime juice
- 1/2 cup cilantro, chopped
- 1 cup low-fat Mexican Cheese, finely shredded
- 1 package mini bell peppers halved with seeds removed
- hot sauce to taste
- Mash kidney beans with ricotta well. Add remaining ingredients and mix well.
- Serve with bell peppers.
Food energy: 83kcal
Weight Watchers PointsPlus 2
Saturated fatty acids: 1.80g
Monounsaturated fatty acids: 0.84g
Polyunsaturated fatty acids: 0.17g
Total fat: 2.82g
Calories from fat: 25
Carbohydrate, by difference: 9.01g
Total dietary fiber: 1.75g
Total lipid (fat): 3.06g
Total sugars: 2.45g
FYI – I’m always in need of appetizer recipes, so there are more than a few that please my family. This super simple shrimp dip with fresh thyme, walnuts, and feta cheese is delicious on crackers or served with celery sticks.