Low-Fat Hot Mexican Bean Dip

• 1 (1 lb) can pinto beans, rinsed and drained
• 1/4 cup nonfat sour cream or 1/4 cup light sour cream
• 2 -3 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/2 cup shredded fat-free cheddar cheese or 1/2 cup low-fat cheddar cheese
• 1/4 cup thinly sliced scallion
• 1/4 cup sliced black olives
• 2 tablespoons finely chopped jalapeno peppers (optional)

1. Place the beans, sour cream, chil powder and cumin in a food processor or blender; process until smooth.
2. Spread the mixture over the bottom of a 9-inch glass pie pan.
3. Top with the cheese, followed by the scallions, olives and jalapenos.
4. Serve at room temperature or hot.
5. If using a microwave oven, heat on high (100 percent power) for 5 to 6 minutes or until the edges are bubbly and the cheese is melted.
6. If using a conventional oven, bake at 400 degrees for 20 minutes.
7. Serve with reduced fat tortilla chips.

pinto beans, nonfat sour cream, chili powder, ground cumin, cheddar cheese, scallion, black olives, jalapeno peppers

Taken from www.food.com/recipe/low-fat-hot-mexican-bean-dip-96029 (may not work)