Bring on the appetizers!
During the holidays my family likes snacks and appetizers almost better than a big meal. Unfortunately, even though it doesn’t seem like we are eating a lot, those calories can add up fast! A couple of weeks ago we were invited to spend an afternoon with a niece and her family along with a nephew and his family. They served snacks and our nephew Tyson’s wife Molly brought this tasty dip and shared the recipe with me. The best part is that it has 162 calories per 1/2 cup which I think is a pretty generous serving when you use it as a dip and if you have a vegetarian in your family it works too!
1-16 oz can light refried beans
2 tsp fresh lime juice
1/2 tsp ground cumin
1 cup bottled salsa
2/3 cup frozen whole-kernel corn, thawed
1/4 cup chopped green onions
2 Tbsp chopped black olives
3/4 cup pre-shredded 4-cheese Mexican cheese
3/4 cup light sour cream
2 Tbsp chopped fresh cilantro
Preheat oven to 350 degrees
Combine juice, cumin and beans, stir until well combined. Spread evenly into an 11x7-inch baking dish coated with cooking spray. Spread salsa evenly over beans. Combine corn, onions and olives; spoon evenly over salsa. Sprinkle cheese over corn mixture. Bake at 350 degrees for 20 minutes or until bubbly. Let stand 10 minutes, then top with sour cream; sprinkle with cilantro. Serve with Tortilla chips, yield 12, 1/2 cup servings. By the time we ate it was room temperature and it was good then too!
Remember to take time out for you, put your feet up, admire your Christmas tree lights and count your blessings!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.