Sante Fe Skinny Dip

• 2 c. broccoli flowerets
• 1 (15 oz.) chili style beans (undrained)
• lettuce leaves
• 1 c. nonfat sour cream
• 1 Tbsp. Tex Mex Spice Mix (see recipe)
• 1 (4.5 oz.) can chopped green chilies
• 3 Tbsp. lime juice
• 1 clove garlic
• 1 c. (4 oz.) reduced fat Cheddar cheese
• 1/2 c. sliced green onions
• 1 c. chopped tomatoes

1. Cook broccoli in small amount of boiling water for 3 minutes. Drain; set aside.
2. Position blade in food processor bowl.
3. Add beans.
4. Process until smooth.
5. Spread on lettuce lined serving plate.
6. Combine sour cream and spice mix.
7. Spread over bean layer. Top with chilies.
8. Position blade in food processor bowl; add broccoli, lime juice and garlic.
9. Process until smooth.
10. Spread broccoli mixture over chilies and top with 1 cup cheese, green onions and tomatoes.
11. Serve with baked tortilla chips.
12. Yield: 15 servings.
13. Per serving - Calories: 69 (23% from fat), Fat: 1.7 g (0.9 saturated), Cholesterol: 5 mg., Sodium: 287 mg., Carbohydrates:7.7 g, Fiber: 1 g and Protein: 5.6 g.

broccoli flowerets, chili style beans, lettuce leaves, nonfat sour cream, green chilies, lime juice, clove garlic, cheddar cheese, green onions, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=550153 (may not work)