Hot Bean Dip (from Kerri Wildgruber)
by jessmeadows
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INGREDIENTS
- 2 cans Pinto beans
- 1/2 cup Chicken broth
- 10 ounces diced tomatoes with green chilis ; drained a bit
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cumin
- 1/8 teaspoon Red pepper
- 3/4 cup Cheddar cheese ; or colby jack, shredded
INSTRUCTIONS
Process half the beans and all the broth in the food processor until smooth.
Stir in the remaining beans.
Add the tomatoes, spices, and half the cheese and stir.
Spoon into a dish.
Top with the remaining cheese (or more).
Bake at 350 for 20 minutes or until bubbly.
Serve with chips.
NOTES
jessmeadows
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (998g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 1724 | ||
| Calories from Fat: 1128 (65%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 125.3g | 167 % | |
| Saturated Fat 47.3g | 237 % | |
| Monounsaturated Fat 47.6g | ||
| Polyunsanturated Fat 20.8g | ||
| Cholesterol 564mg | 174 % | |
| Sodium 1045.3mg | 36 % | |
| Potassium 1275.2mg | 34 % | |
| Total Carbohydrate 2.7g | 1 % | |
| Dietary Fiber 0.8g | 3 % | |
| Sugars, other 1.9g | ||
| Protein 138.9g | 198 % | |
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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. |
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Calories per serving: 1724
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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