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Hot Bean and Cheese Dip
Source: dLife

A warm and gooey bean, tomato, and chile dip.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 18 servings
Amount Per Serving
Calories 109.9
Total Carbs 15.4 g
Dietary Fiber 4.1 g
Sugars 0.9 g
Total Fat 2.8 g
Saturated Fat 1.1 g
Unsaturated Fat 0.2 g
Potassium 153.0 mg
Protein 5.8 g
Sodium 372.3 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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14 1/2 oz  canned unsalted diced tomatoes
0 1/2 tsp  hot pepper sauce
0 1/4 tsp  salt
0 1/4 tsp  ground cumin
0 1/4 tsp  oregano leaves
16 oz  canned pinto beans
16 oz  refried beans
4 1/2 oz  canned green chile peppers
1 each  cooking spray
0 3/4 cup  Cheese, cheddar, sharp, shredded
  1. Preheat oven to 350 degrees F.
  2. Add 1 cup tomatoes, hot pepper sauce, salt, cumin, oregano, pinto beans, refried beans, and chiles to a 1/2 quart casserole dish coated with cooking spray. Gently stir to combine.
  3. Sprinkle cheese on top and bake for 20 minutes or until heated through and cheese is melted. Garnish with the rest of the tomatoes. Serve warm.

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