Con Queso Bean Dip (Microwave)

Ingredients

• 1 (15 1/2 ounce) can light kidney beans, drained and rinsed (can use low-sodium)
• 3/4 cup salsa (mild or medium)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• salt, to taste (optional)
• 1 cup shredded cheddar cheese (can use lows-fat)
• 1/2 cup sour cream (can use fat-free)
• 2 tablespoons chives or green onions

Directions

1. 1

   In a 1-qt. microwave-safe casserole,, mash the beans with a fork.

2. 2

   Stir in the salsa, chili powder, cumin, and salt, if desired. Stir to mix well. Stir in the cheese.

3. 3

   Cover with the casserole lid, and microwave on high power for 3 to 4 minutes until heated through. Remove from the microwave. Stir to mix in the melted cheese. Spread the sour cream on top. Sprinkle with the chives.

4. 4

   Serve warm with tortilla chips (can use fat-free chips). Cover and refrigerate leftovers, which will keep 4 to 5 days.