Hot Bean-and-Cheese Dip

Yield: 4 1/2 cups (serving size: 1/4 cup)

Ingredients

• 1  (14.5-ounce) can diced tomatoes, drained and divided
• 1/2  teaspoon  hot pepper sauce
• 1/4  teaspoon  salt
• 1/4  teaspoon  ground cumin
• 1/4  teaspoon  dried oregano
• 1  (16-ounce) can pinto beans, rinsed and drained
• 1  (16-ounce) can fat-free refried beans
• 1  (4.5-ounce) can chopped green chiles, drained
• Cooking spray
• 3/4  cup  (3 ounces) shredded sharp cheddar cheese

Preparation

Preheat oven to 350°.

Combine 1 cup tomatoes and the next 7 ingredients (1 cup tomatoes through chiles). Spoon tomato mixture into a 1 1/2-quart casserole dish coated with cooking spray. Top with cheese. Bake at 350° for 20 minutes or until cheese is melted. Top with remaining tomatoes.

Nutritional Information

Calories:

66 (23% from fat)

Fat:

1.7g (sat 1g,mono 0.5g,poly 0.1g)

Protein:

3.8g

Carbohydrate:

8.7g

Fiber:

2g

Cholesterol:

5mg

Iron:

1mg

Sodium:

309mg

Calcium:

56mg