Ole! Southwest Bean Dip

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.

So please try them both and enjoy this low fat, high fiber, high protein dish!  I promise, no one will know that it's good for them.

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!