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Hot Cheese And Bacon Dip Recipe
|Canned refried beans||15 Ounce|
|Picante sauce||1 Cup (16 tbs)|
|Monterey jack cheese||4 Ounce, shredded (1 Cup)|
|Cheddar cheese||4 Ounce, shredded (1 Cup)|
|Sour cream||3⁄4 Cup (12 tbs)|
|Cream cheese||3 Ounce, softened|
|Chili powder||1 Tablespoon|
|Cumin||1⁄4 Teaspoon, ground|
|Tortilla chips||1⁄4 Teaspoon, ground|
|Salsa||1⁄4 Teaspoon, ground|
Calories 275 Calories from Fat 162
% Daily Value*
Total Fat 19 g29.2%
Saturated Fat 10.7 g53.6%
Trans Fat 0 g
Cholesterol 54.9 mg
Sodium 729.2 mg30.4%
Total Carbohydrates 14 g4.8%
Dietary Fiber 3.2 g12.8%
Sugars 3.7 g
Protein 12 g23.5%
Vitamin A 24.2% Vitamin C 4.1%
Calcium 24.5% Iron 26.5%
*Based on a 2000 Calorie diet
1. In a pan brown and drain bacon and set aside.
2. In slow cooker mix remaining ingredients and cook on Low for 1 hour with cover with occasional stirring occasionally such that cheese melts and stir in bacon.
3. Serve with fruit slices or French bread slices.
4. To prevent browning, dip fruit in lemon juice.