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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Hot Bean and Cheese Dip

Source: dLife

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

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 2.8 Fat, 0.2 Vegetables, 0.2 Meat, 1.0 Starch, 0.1 Lean Meat

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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Servings

Ingredients

14.5
14 1/2 oz canned unsalted diced tomatoes 0.5
0 1/2 tsp hot pepper sauce 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp ground cumin 0.25
0 1/4 tsp oregano leaves 16.0
16 oz canned pinto beans 16.0
16 oz refried beans 4.5
4 1/2 oz canned green chile peppers 1.0
1 each cooking spray 0.75
0 3/4 cup Cheese, cheddar, sharp, shredded

Directions

Preheat oven to 350 degrees F.
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.
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.