• Ranchero Dip with Vegetable Sticks and Baked Chips
Ranchero Dip with Vegetable Sticks and Baked Chips
  • 5
  • 6
  • -
  • 8

Ranchero Dip with Vegetable Sticks and Baked Chips

  • 1 (15-ounce) can lowfat or vegetarian refried beans 
  • 1 cup salsa or pico de gallo
  • 2 tablespoons light sour cream
  • 4 cups vegetable sticks, such as carrots, celery, cucumber, zucchini, and bell pepper
  • 2 cups baked tortilla chips
  • 1 teaspoon hot sauce (optional)

  1. Carefully open can of beans. Spoon beans into a medium bowl.
  2. Add salsa, sour cream, and hot sauce (optional) to beans. Stir well.
  3. Place a small bowl in the middle of a plate. Put vegetable sticks and baked chips around the bowl.
  4. Spoon bean dip into bowl at center of plate. Serve right away.

Serving Size: ½ cup vegetables + ¼ cup dip + ¼ cup baked chips 

Nutritional information is not available for this recipe.