Try this Bean Dip recipe, or contribute your own.
Suggest a better descriptiondrain freshly cooked hot beans and toss into food processor with remaining ingredients. Process until cheese is melted and mixture is smooth. Taste, adding additional vinegar and or seasoning to taste. Serve hot with chips or tortillas. Serves well in a cock pot or bean pot heated in an oven at 350 degrees for 30 minutes. The heavy ceramic hold heat and keeps the dip warm longer. Can also be used as a sandwich filling or burrito filling. Original recipe by Roberta Bishop Johnson, Champaign, Illinois. Variations by Vaughan "Whole Foods for the Whole Family", La Leche League International Cookbook ISBN 0-912500-09-3 Recipe By : also called "Somethings Wrong With This) Posted to MC-Recipe Digest V1 #222 Date: Sat, 21 Sep 1996 09:27:42 -0800 From: Ken Vaughan
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Serving Size: 1 Serving (350g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 779 | ||
Calories from Fat: 521 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57.9g | 77 % | |
Saturated Fat 33.8g | 169 % | |
Monounsaturated Fat 16.7g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 180.8mg | 56 % | |
Sodium 2892.6mg | 100 % | |
Potassium 814mg | 21 % | |
Total Carbohydrate 24g | 7 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 21.8g | ||
Protein 43.1g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 779
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