Hot Bean Dip

Can I just tell you that I am typing this as I sit 1.5 hours from my house in a small town auto repair shop? I was driving right along on my way to Minneapolis when one of my windshield wipers flew off and the other came to a screeching halt. This is not a good combination with a snow storm. I inched my way (albeit blindly) along the shoulder and arrived safely at a rest stop. Thank goodness for AAA who rescued me. Shockingly ;) there is not wireless at this Portgage, WI auto repair so I am making the most of my time and typing this into Word.
I made this Hot Bean Dip Sunday when I was snug as a bug in my house.

Here’s What You Need:

14.50z organic fat-free refried beans
14.5oz organic fat-free black beans
14.5oz diced tomatoes with green chiles*
¼ cup low-fat Mexican blend cheese
40z low-fat cream cheese
½ tsp chipotle*
Cilantro, diced
Lime
1 avocado, diced
Optional-corn, japenos

Here’s What You Do:Preheat the oven to 400. Blend the cream cheese and the chipotle and spread it along the bottom of a pie pan. Cover with the refried beans. Top with black beans, tomatoes, and then cheese. Bake for about 15 minutes. Top with cilantro followed by avocado. Squeeze the lime over the avocado. Serve with whole grain tortilla chips.

Notes: When I make this again, I think I will add corn and use fresh tomatoes instead of canned. I would then top with pickled jalapenos. Feel free to sub in taco seasoning for the chipotle and to double the amount to give it a good kick.

Kid Tip:The kids loved this one! If you like spice, you can simply designate a portion of the dip that isn’t spicy for the kids.