Recipe
Appetizer
Mexicali Bean Dip
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 46
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (14.5 oz) can Hy-Vee HealthMarket pinto beans, drained and rinsed | ||
| 1 (14.5 oz) can Hy-Vee HealthMarket black beans, drained and rinsed | ||
| ½ c. organic tomato sauce | ||
| ¼ large onion, coarsely chopped | ||
| 1 (4 oz) can Hy-Vee chopped mild green chilies, undrained | ||
| 1 tbsp. Hy-Vee lemon juice | ||
| 2 tsp. Hy-Vee chili powder | ||
| 1 tsp. ground cumin | ||
| 1 tsp. Hy-Vee dried oregano | ||
| ½ tsp. Hy-Vee garlic powder | ||
| 1 (16 oz) jar Hy-Vee HealthMarket organic medium salsa | ||
| 4 oz. Hy-Vee HealthMarket mild white cheddar cheese, grated | ||
| Hy-Vee HealthMarket tortilla chips, optional |
Directions
- Combine pinto beans, black beans, tomato sauce, onion, green chilies, lemon juice, chili powder, cumin, oregano and garlic powder in a food processor fitted with a metal blade. Process until smooth, scraping down the sides occasionally. Spread in a deep-dish pie plate and smooth the top.
- Spoon salsa in an even layer on top of beans. Sprinkle with cheese.
- Bake at 350 degrees for 18 to 20 minutes or until cheese is melted and edges are bubbly. If desired, serve with tortilla chips.
Nutrition facts
Servings
30 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 5mg
- Sodium: 115mg
- Total Carbohydrates: 4g
- Protein: 1g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 4%
0%
Iron 2%
0%
Calcium 2%