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Hot Bean-and-Cheese Dip

Yield 4 1/2 cups (serving size: 1/4 cup)

Ingredients

  • 1 (14.5-ounce) can diced tomatoes, drained and divided
  • 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1 (16-ounce) can pinto beans, rinsed and drained
  • 1 (16-ounce) can fat-free refried beans
  • 1 (4.5-ounce) can chopped green chiles, drained
  • Cooking spray
  • 3/4 cup (3 ounces) shredded sharp cheddar cheese

Nutrition Information

  • calories 66
  • caloriesfromfat 23 %
  • fat 1.7 g
  • satfat 1 g
  • monofat 0.5 g
  • polyfat 0.1 g
  • protein 3.8 g
  • carbohydrate 8.7 g
  • fiber 2 g
  • cholesterol 5 mg
  • iron 1 mg
  • sodium 309 mg
  • calcium 56 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine 1 cup tomatoes and the next 7 ingredients (1 cup tomatoes through chiles). Spoon tomato mixture into a 1 1/2-quart casserole dish coated with cooking spray. Top with cheese. Bake at 350° for 20 minutes or until cheese is melted. Top with remaining tomatoes.