Who is ready for some football? This amazing 4-ingredient, low-carb dip stars our amazing red bean and will be a hit at your next tailgating celebration!
Red beans and rice, a Louisiana staple traditionally served on Mondays, offers a wonderful source of fiber and protein to our diet. I love this dish and tradition so much, I proudly wear a red bean charm as a necklace (thank you Mignon Faget!)
This dip embraces our Skinny Louisiana motto by celebrating our Monday culinary tradition, bringing over to a football celebration (hello SEC!) and cutting down the total fat by using light cream cheese and reduced-fat shredded cheese. Complicated? Not at all, a simple food processor is all you need to dazzle the crowd.
Ingredients:
1 can red kidney beans, drained and rinsed
1 cup salsa
2 packages light cream cheese, softened
1 cup shredded reduced-fat cheddar shredded cheese
Directions:
- Place all ingredients in food processor.
- Process until smooth.
- Serve with high-fiber crackers OR Shelly’s Skinny Chips.
Servings: 24 (approximately 2 tablespoons)
Nutrition Facts per Serving. Calories: 70, Fat calories: 40, Total fat: 4.5 g, Saturated fat: 2.5 g, Trans fat: 0g, Cholesterol: 15 mg, Sodium: 200 mg, Total carbohydrate: 5g, Fiber: less than 1 g, Sugar: 2 g, Protein: 4 g.
- 1 can red kidney beans, drained and rinsed
- 1 cup salsa
- 2 packages light cream cheese, softened
- 1 cup shredded reduced-fat cheddar shredded cheese
- Place all ingredients in food processor.
- Process until smooth.
- Serve with high-fiber crackers OR Shelly’s Skinny Chips.