Creamy Tex-Mex Bean Dip with Baked Tortilla Chips

Ingredients:

• 4 (8-inch) whole-wheat tortillas, cut into 8 wedges each
• 1 (15 oz.) can balck soybeans, rinsed and drained
• 4 oz. reduced-fat cream cheese, cut into cubes
• 1/2 cup hot salsa
• 1 tbsp fresh lime juice
• 1 tsp ground cumin
• 1/2 tsp chilli powder
• 2 tbsp shredded reduced-fat cheddar cheese

Makes 8 (1/4-cup) Servings of dip

1. Heat oven to 350 F. Arrange tortilla wedges on a baking sheet and bake until crisp, about 12 minutes.
2. While chips are baking, blend together beans, cream cheese, salsa, lime juice, cumin and chili powder in a food processor until smooth. Transfer mixture to a skillet and heat over medium-low heat, stirring constantly, until hot, 5 minutes (do not boil).
3. Transfer dip to a serving dish, sprinkle with cheese and serve hot with tortilla chips.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. It's football season and the baseball playoffs are coming up and you are craving chips and dip, this is the dish for you. This appetizer can be made in under 20 minutes with simple pantry items. The salsa, chili powder and cumin give the dip some heat while the cream cheese make it rich and creamy and the lime juice gives it a nice after taste. If you don't have black soybeans, regular black beans work just as well.