Hot Bean-and-Cheese Dip
YIELD: 4 1/2 cups (serving size: 1/4 cup)
Ingredients
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
Preparation
Preheat oven to 350°.
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.
Nutritional Information Amount per serving
Calories: 66 Fat: 1.7g Saturated fat: 1g Monounsaturated fat: 0.5g
Polyunsaturated fat: 0.1g
Protein: 3.8g Carbohydrate: 8.7g Fiber: 2g Cholesterol: 5mg Iron: 1mg
Sodium: 309mg Calcium: 56mg
Source : Cooking Light JANUARY 2000 via myrecipes.com
