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Hot Bean and Cheese Dip




Source of Recipe


WW Community


Recipe Introduction


1 point= 1/4 cup 2 points= 1/2 cup or 4points = 1cup

Yield: 4 1/2 cups (serving size: 1/4 cup)

NUTRITION PER SERVING
CALORIES 66(23% from fat); FAT 1.7g (sat 1g,mono 0.5g,poly 0.1g); PROTEIN 3.8g; CHOLESTEROL 5mg; CALCIUM 56mg; SODIUM 309mg; FIBER 2g; IRON 1mg; CARBOHYDRATE 8.7g


List of Ingredients




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

Recipe



Preheat oven to 350°.
Combine 1 cup tomatoes and the next 7 ingredients (1 cup tomatoes through chiles). Spoon tomato mixture into a 1 1/2-quart casserole dish coated with cooking spray. Top with cheese. Bake at 350° for 20 minutes or until cheese is melted. Top with remaining tomatoes.