Hot Bean-and-Cheese Dip

Yield: 18 servings - 4 1/2 cups total (serving size: 1/4 cup)
Source: Cooking Light Annual Recipes 2001
Comments from a cook in PA: Served this during the Superbowl Bday Party. Respectable bean dip. Not spicy. Good points "value."


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°.
  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.


Healthy Units: 1 per serving
CALORIES 66 (23% from fat); 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;

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