Guest guest Posted January 9, 2000 Report Share Posted January 9, 2000 * Exported from MasterCook * Hot Bean-and-Cheese Dip Recipe By : Cooking Light, Jan-Feb 2000 Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (14.5 oz)can diced tomatoes -- drained and diced 1/2 teaspoon hot pepper sauce 1/4 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon ground oregano 1 (16-oz) can pinto beans -- rinsed and drained 1 (16-oz) can fat-free refried beans 1 (4.5 oz) can chopped green chiles -- drained cooking spray 3/4 cup shredded sharp cheddar cheese -- (3 ounces) 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. Yield: 4 1/2 cups (serving size: 1/4 cup). CALORIES 66 (23% from fat); FAT 1.7g (sat 1g, mono 0.5g, poly 0.1g,); PROTEIN 3.8g; CARB 8.7g; FIBER 2g; CHOL 5mg; IRON 1mg; SODIUM 309mg; CALC 56mg KES 01/09/00 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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