Mexican Dip that’s super easy to put together, colorful and low in calories. What more could you ask?
When we were invited to a cookout recently I needed to come up with a “chip and dip” to take that would be filling and low calorie, and of course, hope that it would be a popular item with the other guests. This Mexican Dip turned out to be all of that, and more.
A Mexican Dip that’s different
I know these bean, corn, etc. dips have been done to death, but I’ve never made one and I had my own requirements. Most feature bell peppers. While I love most all other peppers, there is just something about a bell pepper that turns me OFF! So, I just read through a few recipes and came up with my own, carefully monitoring the calories and serving size.
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Yummy Mexican Dip (Low Calories)
- 1 cup reduced sodium black bean drained & rinsed
- 1 small can whole kernel corn drained
- 1 cup diced tomatoes
- 2 sliced green onions
- 1 jalapeno seeded & finely diced
- ¾ teaspoon cumin
- 1 teaspoon chili powder
- 1 lime juiced
- ¼ cup cilantro leaves chopped
- salt to taste
- pepper to taste
- Mix together beans, corn, tomatoes, onion and jalapeno.
- Add remaining ingredients and stir gently.
This made 6 one-half cup servings, which would be 75 calories each. Increase according to how many servings you want and what size. Since this was a big party with everyone bringing something I figured this pretty little bowl full with a basket of chips would be good. Honestly, I know it’s an appetizer, but I could make a meal off this stuff and it wouldn’t be badly balanced.
Lays makes Tostitos Scoops which are oven-baked. The bag says a serving is 16 chips and 120 calories. That seems like a lot to me. 8 should be plenty to “scoop” the ½ cup serving size of dip so that’s 80 calories.
To sum it up: ½ cup serving Tex Mex dip = 75 calories
8 oven-baked scoops = 60 calories
Total for a healthy, hearty snack = 135 CALORIES!!!!