Mexican Bean Dip

Oxmoor House
12 servings (serving size: 1/4 cup dip and 10 chips)


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2 (15.5-ounce) cans pink or pinto beans, rinsed and drained
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 teaspoon olive oil
2/3 cup chopped onion
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 cup reduced-fat sour cream
1/4 cup (1 ounce) shredded Monterey Jack cheese
1 tablespoon chopped fresh cilantro
6 ounces baked tortilla chips (about 120 chips)


Prep: 9 Minutes
Cook: 6 Minutes
Other: 5 Minutes

Place half of beans in a bowl; mash with a fork or potato masher. Stir in remaining whole beans. Drain tomatoes, reserving 1/4 cup liquid.

Heat oil in a medium cast-iron or nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 minutes or until tender. Add beans, tomatoes, 1/4 cup reserved tomato liquid, salt, and cumin; cook 3 minutes or until thoroughly heated, stirring constantly. Remove from heat, and let stand 2 minutes. Stir in sour cream.

Sprinkle cheese evenly over bean mixture; cover and let stand 3 minutes or until cheese melts. Sprinkle with cilantro, and serve warm with chips.

Created date

March 2010

Nutritional Information

Calories 123
Fat 2.6 g
Satfat 1.0 g
Protein 4.4 g
Carbohydrate 21.4 g
Cholesterol 5 mg
Iron 1.0 mg
Sodium 343 mg
Caloriesfromfat 19 %
Fiber 3.6 g
Calcium 72 mg