Bean and Cheese Casserole Dip |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12-24 | N/A | N/A | 203 | N/A | 7gm | 284mg | 27gm | 10gm | 21mg |
| INGREDIENTS: | ||
| 3 (16-ounce) cans pinto beans, drained, rinsed and drained again | 1 (8-ounce) package cream cheese | 1-1/2 cups shredded sharp Cheddar cheese |
| 1 (8-ounce) can tomato sauce | 1 to 2 teaspoons hot pepper sauce or minced jalapeno | 1/2 teaspoon ground cumin |
| 1/2 teaspoon salt | 1/4 teaspoon black pepper | 1 (4-ounce) can diced green chiles |
| corn chips, for serving | ||
| 1 | In a food processor, combine 2/3 of beans with cream cheese and 1-1/4 cups Cheddar cheese. Add tomato sauce, hot pepper sauce, cumin, salt and pepper. Process to a smooth puree. |
| 2 | Turn puree into a large bowl and stir in remaining whole beans and green chiles. Transfer to a lightly oiled 2-quart casserole and sprinkle with remaining 1/4 cup Cheddar cheese. Bake in preheated 375-degree oven 30 to 40 minutes, or until hot and bubbly. Serve hot from casserole with corn chips. |