Hot Bean-and-Cheese Dip

5 Reviews
ADD YOUR REVIEW
Yield
4 1/2 cups (serving size: 1/4 cup)
By Jim Fobel
January 2000
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 66
  • Caloriesfromfat 23%
  • Fat 1.7g
  • Satfat 1g
  • Monofat 0.5g
  • Polyfat 0.1g
  • Protein 3.8g
  • Carbohydrate 8.7g
  • Fiber 2g
  • Cholesterol 5mg
  • Iron 1mg
  • Sodium 309mg
  • Calcium 56mg

How to Make It

Step 1

Preheat oven to 350°.

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.

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Ratings & Reviews

good...

stellacorona
September 03, 2016
was a great dip for something different!   used the leftovers in a poached egg and tortilla meal.  

ShannonKay's Review

cimwwjd
January 27, 2014
N/A

ccgirl364's Review

ccgirl364
November 25, 2012
I would add jalapeños, then top with green onions as well as the tomatoes.

karenfar's Review

ShannonKay
October 14, 2009
GREAT dip recipe. It is best served in a low sided (rectangular?) baking dish so that the cheese is better distributed.

cimwwjd's Review

karenfar
January 04, 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!!!