Try this Chilied Red Bean Dip recipe, or contribute your own.
Suggest a better descriptionHeat oil in a skillet. Add garlic, onion, green chili and chili powder and cook gently 4 minutes. Drain kidney beans, reserving juice. Reserve 3 tablespoons beans; process remainder in a blender or food processor to a puree. Add to onion mixture and stir in 2 tablespoons of reserved bean liquid; mix well. Stir in reserved beans and cheese. Cook gently about 2 minutes, stirring until cheese melts. Add salt and mix well. If mixture becomes too thick, add a little more reserved bean liquid. Spoon into a serving dish and garnish with chilies and parsley sprig, if desired. Serve warm with tortilla chips.
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Serving Size: 1 Serving (45g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 311 | ||
Calories from Fat: 290 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.2g | 43 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 17.8g | ||
Polyunsanturated Fat 8.6g | ||
Cholesterol 9.9mg | 3 % | |
Sodium 102mg | 4 % | |
Potassium 33.2mg | 1 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 3.5g | ||
Protein 2.8g | 4 % | |
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: 311
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