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Hot Bean-and-Cheese Dip

Cooking Light JANUARY 2000

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 66
  • Calories from fat: 23%
  • Fat: 1.7g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.8g
  • Carbohydrate: 8.7g
  • Fiber: 2g
  • Cholesterol: 5mg
  • Iron: 1mg
  • Sodium: 309mg
  • Calcium: 56mg
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Hot Bean-and-Cheese Dip recipe

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