So last week I guest blogged over on They Call Me Hypo with my Garlic Bean Dip Recipe. I told everyone that I would show how versatile that dip was by posting the Southwest version. Here it is! The same basic principle apply only this time you get a completely different (and yet still creamy and delicious) dip. Hopefully between these recipes, and your own imagination, you will have a dip you can throw together at a moments notice and take to any party. Regardless of the theme.
Southwest Bean Dip
2 cans white beans (15.5oz each), rinsed and drained
16oz fat free sour cream
1 bundle green onions
1 can chopped green chiles (7oz)
1/2 cup low fat shredded 'Mexican' cheese (I highly doubt the cheese is from Mexico, so that name seems a bit misleading. Hence the quotation marks)
1 jalapeno (optional)
In the garlic recipe I pureed everything with an immersion blender, but for this recipe I mashed and mixed. Because beans are a feature in most southwest cooking, I didn't want to hide them altogether. So mash the beans and then add the sour cream, green onions, green chiles, and jalapeno. Once you have it well incorporated, add it to a baking sheet, cover it in the cheese, and pop it in the oven for about 15-20mins. Take it out, garnish it with a little extra green onion (or jalapeno) and serve! Every time I've had it, its been a hit!