Caribbean Dip with Lime Chips

 

1/2

teaspoon grated lime peel

2

tablespoons lime juice

2

teaspoons olive oil

2

teaspoons honey

Dash salt

4

fat-free flour tortillas (8 inch)

1

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

1/2

cup Yoplait® plain yogurt or fat-free sour cream

1

tablespoon taco seasoning mix (from 1.25-oz package)

1

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

1/2

cup chopped red bell pepper

1/2

cup chopped mango

2

tablespoons chopped fresh cilantro

1

to 2 teaspoons finely chopped jalapeño chiles

• 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.