Hot Bean and Cheese Dip
Hot Bean and Cheese Dip might be a good recipe to expand your side dish repertoire. This recipe makes 12 servings with 276 calories, 12g of protein, and 18g of fat each. For $1.2 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe from Lady Behind the Curtain has 64 fans. It will be a hit at your The Super Bowl event. A mixture of refried beans, shredded mozzarella cheese, green onions, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 1 hour. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 44%, this dish is pretty good. If you like this recipe, you might also like recipes such as Hot Bean-and-Cheese Dip, Hot Bean and Cheese Dip, and Hot Black Bean Dip.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 30 minutes
Ingredients:
1 (3.8 ounce) can black sliced olives, drained
1 1/2 cups Colby Jack cheese, shredded
1 (11 ounce) can Mexican corn, drained
1 (7 ounce) can diced green chiles, drained
3 to 4 green onions, sliced
1/2 cup pickled sliced jalapeno peppers
1 (30 ounce) can refried beans
3 to 4 Roma tomatoes, seeded and diced
1 1/2 cups mozzarella cheese, shredded
2 cups sour cream
Equipment:
bowl
oven
baking pan
Cooking instruction summary:
Preheat oven to 350.In a large bowl; stir together the beans, sour cream and chiles.Spread in the bottom of a 9x13-inch baking dish.Sprinkle corn over bean mixture.Mix the two cheeses together and sprinkle over the corn.Add the jalapeno peppers and the olives.Bake 30 minutes or until the cheese is melted and bubbling.Serve hot; cover and store leftovers in refrigerator.
Step by step:
1. Preheat oven to 350.In a large bowl; stir together the beans, sour cream and chiles.
2. Spread in the bottom of a 9x13-inch baking dish.Sprinkle corn over bean mixture.
3. Mix the two cheeses together and sprinkle over the corn.
4. Add the jalapeno peppers and the olives.
5. Bake 30 minutes or until the cheese is melted and bubbling.
6. Serve hot; cover and store leftovers in refrigerator.
Nutrition Information:
covered percent of daily need
