Hot Bean-and-Cheese Dip

Hot Bean-and-Cheese Dip Recipe


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

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 350°.

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.

Jim Fobel,

Cooking Light

January 2000
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