Source: Diabetic Cooking Magazine

This fast and tasty dip, is made with vegetarian baked beans, barbecue sauce and fresh vegetables.

Servings

0.5
0 1/2 cup  Beans, baked, vegetarian, canned 3.0
3 tbsp  processed cheese spread 2.0
2 tbsp  barbecue sauce 1.0
1 each  small red bell peppers 2.0
2 each  fresh carrots 1.0
1 each  chopped green bell peppers

1. Place beans in small microwavable bowl and mash slightly with a fork. Stir in process cheese spread and barbecue sauce. Cover with vented plastic wrap.
2. Microwave at HIGH 1 minute; stir. Microwave 30 more seconds or until hot. Garnish with green onion and bell pepper cutouts, if desired. Serve with carrot slices and bell pepper chunks.