
Nutritional Info
- Amount Per Serving
- Calories: 122.6
- Total Fat: 1.5 g
- Cholesterol: 4.8 mg
- Sodium: 535.8 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 6.7 g
- Protein: 7.1 g
View full nutritional breakdown of Hot Bean-and-Cheese Dip calories by ingredient
Hot Bean-and-Cheese Dip
This is a SparkPeople.com Recipe (what's this)
Ingredients
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INGREDIENTS FOR 18 SERVINGS:1 (14.5-ounce) can diced tomatoes, drained and divided1/2 teaspoon hot pepper sauce 1/4 teaspoon salt1/4 teaspoon ground cumin1/4 teaspoon dried oregano1 (16-ounce) can pinto beans, rinsed and drained1 (16-ounce) can fat-free refried beans1 (4.5-ounce) can chopped green chiles, drainedCooking spray3/4 cup (3 ounces) shredded sharp cheddar cheese
Directions
INSTRUCTIONS:
1. Preheat oven to 350 degrees.
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 degrees
for 20 minutes or until cheese is melted. Top with remaining
tomatoes. Yield: 4-1/2 cups (serving size: 1/4 cup).
Check out Cooking Light’s top-rated appetizers. Click here.
Recipe Copyright © Cooking Light Magazine
1. Preheat oven to 350 degrees.
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 degrees
for 20 minutes or until cheese is melted. Top with remaining
tomatoes. Yield: 4-1/2 cups (serving size: 1/4 cup).
Check out Cooking Light’s top-rated appetizers. Click here.
Recipe Copyright © Cooking Light Magazine
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