Warm Bean Dip Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyCuisine
MethodMain Ingredient
Interest Group

Ingredients

 Vegetable oil1 Tablespoon
 Garlic1 Clove (5 gm), minced
 Onion1 , chopped
 Canned red kidney beans19 Ounce, drained (1 Can, 540 Milliliter)
 Tomatoes2 , chopped
 Pickled jalapeno peppers1 Tablespoon, chopped
 Monterey jack cheese6 Ounce, shredded to make 1 1/2 cups (150 Grams)
 Fresh coriander/Fresh parsley2 Tablespoon, chopped
 Tortilla chips/Sliced raw vegetables1 Cup (16 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1586 Calories from Fat 676

% Daily Value*

Total Fat 83 g127.5%

Saturated Fat 34.1 g170.7%

Trans Fat 0.2 g

Cholesterol 180 mg

Sodium 3173.9 mg132.2%

Total Carbohydrates 142 g47.4%

Dietary Fiber 37.1 g148.6%

Sugars 24 g

Protein 78 g156.5%

Vitamin A 117.5% Vitamin C 94.9%

Calcium 148% Iron 50.2%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In 8-cup (2 liter) casserole, combine oil, garlic and onion and microwave, uncovered, at High for 2 to 3 minutes or until onions are softened, stirring once.
2. Stir in beans, tomatoes and jalapeno peppers, re-cover and microwave at High for 3 to 4 minutes or until heated through, stirring once.
3. Mash with potato masher, leaving a few coarse pieces and season with salt and pepper to taste.
4. Sprinkle with cheese; microwave, uncovered, at Medium (50%) for 2 to 3 minutes or until cheese has melted.

SERVING
5. Sprinkle with coriander and serve with tortilla chips.
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