Ingredients and Weight:
- 1 (16-oz) can kidney beans, rinsed and drained
- 1 (15-oz) can corn, drained
- 1 (10-oz) can diced tomatoes with green chiles, undrained
- 1 (10-oz) can diced green chiles, undrained
- 1 (16-oz) container fat-free sour cream
- 1 (12-oz) package reduced-fat shredded cheddar cheese
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
1 (simple)
Preparation Method Steps:
- Spread the kidney beans evenly over the bottom of a 9x13-inch baking dish.
- Layer the corn, tomatoes, and green chiles on top of the beans.
- Spread the sour cream over the vegetables.
- Sprinkle the cheddar cheese over the sour cream.
- Arrange the avocado slices on top of the cheese.
- Sprinkle with cilantro.
Nutritional Information:
- Calories: 220 per serving
- Fat: 9 grams
- Carbohydrates: 30 grams
- Protein: 12 grams
Dish Characteristics:
- Colorful and visually appealing
- Creamy and flavorful
- Perfect for parties or gatherings
- Can be customized with different toppings
User Comments:
- "This dip is so good and easy to make."
- "I love the combination of flavors."
- "It's the perfect dish to bring to a party."
- "I would highly recommend this recipe."
- "It's a great way to get your vegetables."
Special Precautions and Tips:
- Use low-fat or fat-free sour cream and cheese to reduce calories.
- Add other toppings, such as salsa, onions, or guacamole, to customize the dip.
- Serve the dip with tortilla chips, vegetables, or crackers.
