Hot Bean-and-Cheese Dip

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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
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    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


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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