Caribbean Dip with Lime Chips

This to-die-for dip is a great gathering or potluck recipe-so much so that others will be asking you for the recipe! MORE + LESS -

Lime Chips

1/2

teaspoon grated lime peel

tablespoons lime juice

teaspoons olive oil

teaspoons honey

Dash salt

fat-free flour tortillas (8 inch)

package (8 oz) reduced-fat cream cheese (Neufchâtel), softened

1/2

cup Yoplait® plain yogurt or fat-free sour cream

tablespoon taco seasoning mix (from 1.25-oz package)

can (15 oz) black beans, drained, well rinsed

1/2

cup chopped red bell pepper

1/2

cup chopped mango

tablespoons chopped fresh cilantro

to 2 teaspoons finely chopped jalapeño chiles

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1

Heat oven to 350° F. Spray large cookie sheet with cooking spray. In small bowl, mix lime peel, lime juice, oil, honey and salt. Brush on both sides of each tortilla; place tortillas on cookie sheet. Cut each tortilla into 12 wedges; arrange in single layer on cookie sheet. Bake 8 to 10 minutes or until crisp and light golden brown; cool.
2

In small bowl, mix cream cheese, sour cream and taco seasoning mix with spoon or electric mixer on medium speed until well mixed. Spread on 10-inch round serving plate.
3

Top cream cheese mixture with remaining ingredients. Serve immediately, or refrigerate until serving. Serve with chips. Store leftover chips in airtight container at room temperature.