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    Hot Bean-and-Cheese Dip


    Source of Recipe


    Cooking Light - internet

    Hot Bean-and-Cheese Dip

    WW Points
    Yield: 4-1/2 cups...(FOR 18 SERVINGS)

    1 (14.5-ounce) can diced tomatoes, drained and divided
    1/2 teaspoon hot pepper sauce
    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 chilies, drained
    Cooking spray
    3/4 cup (3 ounces) shredded sharp cheddar cheese

    Preheat oven to 350 degrees. Combine 1 cup tomatoes and the next 7 ingredients (1 cup tomatoes through chilies).

    Spoon tomato mixture into a 1-1/2-quart casserole dish coated with cooking spray. Top with cheese.

    Bake at 350ºF for 20 minutes or until cheese is melted. Top with remaining tomatoes.

    One 1/4-cup serving equals: CALORIES 66 (23% from fat); FAT 1.7g (sat 1g, mono 0.5g, poly 0.1g); PROTEIN 3.8g; CARB 8.7g; FIBER 2g; CHOL 5mg ++++ WWP: 1

 

 

 

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