Chunky Pinto Bean Dip

Name: Chunky Pinto Bean Dip Recipe
Yield: 10
Ingredients: 2 cans pinto beans rinsed and drained; 1 can diced tomatoes w/diced green chilies; 1 cup onion chopped; 2/3 cup chunky salsa; 1 T. olive oil; 1 1/2 tsp. garlic; 1 tsp. coriander; 1 tsp. cumin; 6 oz. Mexican Four-Cheese Blend; 1/4 cup chopped cilantro; Mix all ingredients except cheese and cilantro in slow cooker.; Cook 5-6 hours on low.; Partially mas bean mixture with potato masher Stir in cheese and cilantro.; Serve at room temperature with baked Chips.

Number of Servings: 10

Ingredients

2 cans pinto beans, rinsed and drained1 can diced tomatoes w/diced green chilies1 cup onion, chopped2/3 cup chunky salsa1 T. olive oil1 1/2 tsp. garlic1 tsp. coriander1 tsp. cumin6 oz. Mexican Four-Cheese Blend1/4 cup chopped cilantroMix all ingredients except cheese and cilantro in slow cooker.Cook 5-6 hours on low.Partially mas bean mixture with potato masher, Stir in cheese and cilantro.Serve at room temperature with baked Chips.

Directions

Makes 5 cups
Serves 10 (1/2 cup servings)

Number of Servings: 10

Recipe submitted by SparkPeople user GRAMMYWOZ.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 75.9
Total Fat: 4.5 g
Cholesterol: 9.0 mg
Sodium: 325.6 mg
Total Carbs: 3.7 g
Dietary Fiber: 0.6 g
Protein: 4.8 g

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