Tex-Mex Dip

Modified from Taste of Home Magazine

Prepared by MaryJean Bargren, Eastern Illinois University Graduate Student






2 cans (9 ounces each) bean dip

2 tablespoons lemon juice

teaspoon pepper

1 cup (8 ounces) low-fat sour cream

cup low-fat mayonnaise

1 package (1 ounces) low-sodium taco seasoning

2 cups (8 ounces) low-fat (2%) shredded cheddar cheese

4 green onions with tops, sliced

1 large tomato, chopped

1 cup sliced ripe olives (optional)

3 avocados, peeled (optional)

Baked tortilla chips





In a bowl, mix beans, lemon juice, pepper, sour cream, mayonnaise and taco seasoning together. Stir the ingredients. Spread into bottom of 12 in. serving plate. Sprinkle cheese, onions and tomatoes on the top of the dip. Serve with tortilla chips. Yield: 8-10 servings.


It should be noted that including black olives will increase sodium content. Including avocadoes will increase fat content.




Nutrition Information:

This recipe is lower-fat, lower-sodium, lower-calorie than the original recipe.

Fat decreased by 19.5 g

Saturated fat decreased by 7 g

Sodium decreased by 475 mg

Calories decreased by 150 kcal