Black Bean and Green Chili con Queso

This dip is fiery! Reduce the amount of crushed red pepper and/or omit the
red pepper sauce for a milder dip.
Black Bean and Green Chili con Queso
16 servings (about 1/4 cup each)
8 ounces each: cubed reduced-fat pepper-Jack
cheese and cream cheese, room temperature
1 cup reduced-fat mayonnaise
1/2 cup (2 ounces) grated Parmesan cheese
¾ cup drained, canned black beans
1 can (4 ounces) diced green chilies, undrained
2 cloves garlic, minced
2 teaspoons crushed red pepper
1/2–1 teaspoon red pepper sauce
Dippers: tortilla chips, assorted vegetables
1. Place cheeses in 11/2-quart slow cooker; cover and cook until cheeses are
melted, about 30 minutes. Mix in remaining ingredients, except dippers;
cover and cook until hot, 1 to 11/2 hours. Serve with dippers (not included
in nutritional data).
Variation
Black Bean and Chorizo con Queso—Make recipe as above, omitting green
chilies, crushed red pepper, and red pepper sauce. Add 1/4 recipe Chorizo
(see p. 166) and 1 to 2 teaspoons pickled jalapeño chilies.
Per Serving:
Calories: 125
% of calories from fat: 61
Fat (gm): 8.8
Saturated fat (gm): 3.5
Cholesterol (mg): 16.3
Sodium (mg): 377
Protein (gm): 7
Carbohydrate (gm): 5.8
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 0.0
Bread: 0.0
Meat: 1.0
Fat: 1.0

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