Total Time
40mins
Prep 10 mins
Cook 30 mins

This is my super delicious, lean version of cousin Diana's chili & bean dip. Always a huge hit at parties (and unfortunately a huge hit with my thighs...) I just had to find a way to enjoy these flavors without the guilt, and here it is!

Ingredients Nutrition

Directions

  1. Preheat oven to 300º. Into the bottom of a glass pie or baking dish, spread the cream cheese evenly.
  2. In a medium bowl, add the beans. Drain excess liquid from vegetable salsa and add to the beans. Toss to combine. Spread evenly on top of cream cheese.
  3. Top with shredded cheddar, sliced olives and the sliced jalapeno. Bake for 30 minutes in preheated oven.
  4. Serve with store-bought or homemade* multigrain tortilla chips and sliced veggies.
  5. * To make your own chips, take one to two multigrain tortilla wraps, cut into chips, place on a baking sheet and bake at 350º to 375º for 5-10 minutes, or until crisp and lightly browned.