Salsa-Lime-Bean Dip could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains roughly 3g of protein, 3g of fat, and a total of 90 calories. For 32 cents per serving, you get a condiment that serves 10. Not a lot of people made this recipe, and 9 would say it hit the spot. A mixture of lime juice, salsa, ground cumin, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Betty Crocker. It will be a hit at your The Super Bowl event. From preparation to the plate, this recipe takes approximately 10 minutes. Taking all factors into account, this recipe earns a spoonacular score of 11%, which is rather bad. If you like this recipe, you might also like recipes such as Avocado & Lime Black Bean Salsa, Salsa Bean Dip, and Jalapeno & Lime Guacamole and a Cheesy Baked Salsa Dip.
Preparation duration: 10 minutes
2 tablespoons chopped fresh cilantro
1 medium clove garlic, finely chopped
1/2 teaspoon ground cumin
1 tablespoon lime juice
1 can (16 oz) Old El Paso® refried beans
1/4 cup Old El Paso® Thick 'n Chunky salsa
1/4 teaspoon salt
1/4 cup sour cream
1/2 cup finely chopped seeded tomato
30 tortilla chips
Cooking instruction summary:
1 In medium bowl, stir together beans, salsa, 2 tablespoons of the sour cream, the lime juice, cumin, garlic and salt until well blended. Transfer mixture to shallow serving bowl. 2 Sprinkle tomato evenly over bean mixture. Top with dollops of remaining 2 tablespoons sour cream; sprinkle with cilantro. Serve with chips.