Hot Bean-and-Cheese Dip

Name: 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; ½ teaspoon hot pepper sauce; ¼ teaspoon salt; ¼ teaspoon ground cumin; ¼ 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; ¾ cup (3 ounces) shredded sharp cheddar cheese

5 Ratings
4 Reviews

By Jim Fobel

Recipe by Cooking Light January 2000

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Yield:

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

Nutrition Info

Directions

Step 1
Preheat oven to 350°.

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Step 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.

Nutrition Facts

Per Serving:

66 calories; calories from fat 23%; fat 1.7g; saturated fat 1g; mono fat 0.5g; poly fat 0.1g; protein 3.8g; carbohydrates 8.7g; fiber 2g; cholesterol 5mg; iron 1mg; sodium 309mg; calcium 56mg.

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stellacorona

09/03/2016

was a great dip for something different! used the leftovers in a poached egg and tortilla meal.

ShannonKay

01/27/2014

ccgirl364

11/25/2012

I would add jalapeños, then top with green onions as well as the tomatoes.

karenfar

10/14/2009

GREAT dip recipe. It is best served in a low sided (rectangular?) baking dish so that the cheese is better distributed.

cimwwjd

01/03/2009

I have made this recipe many times and follow the recipe as posted. It is EXCELLENT, I get many requests for a copy of the recipe! Enjoy!!!

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Hot Bean-and-Cheese Dip

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Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Hot Bean-and-Cheese Dip

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Hot Bean-and-Cheese Dip

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Hot Bean-and-Cheese Dip