Spicy Mexican Bean Dip with Baby Bell Peppers

This spicy Mexican bean dip with chunky pico de gallo and shredded cheddar cheeses to pack in cheesy goodness.

1 can low sodium kidney beans, rinsed and drained
⅔ cup low fat ricotta
1 cup pico de gallo
1 tablespoon lime juice
½ cup cilantro, chopped
1 cup low-fat Mexican Cheese, finely shredded
1 package mini bell peppers halved with seeds removed
hot sauce to taste

View the full recipe at Mother Rimmy →