This simple to make hot bean-and-cheese dip is great with tortilla chips or crispy wedges of pita bread and is sure to be a hit.
Ingredients:
• ½ cup (115 g) mayonnaise
• 2 cups (342 g) cooked pinto beans, drained and mashed
• 1 cup (115 g) shredded Cheddar cheese
• 4 ounces (115 g) chopped green chiles
• ¼ teaspoon Tabasco sauce
Preparation:
Stir all ingredients until well mixed. Spoon into a small ovenproof dish. Bake at 350°F (180°C, gas mark 4) for 30 minutes or until bubbly.
Yield: 12 servings
Each with: 32 g water; 153 calories (64% from fat, 14% from protein, 22% from carb); 5 g protein; 11 g total fat; 3 g saturated fat; 3 g monounsaturated fat; 4 g polyunsaturated fat; 8 g carb; 3 g fiber; 0 g sugar; 102 mg phosphorus; 97 mg calcium; 1 mg iron; 159 mg sodium; 149 mg potassium; 149 IU vitamin A; 36 mg vitamin E; 3 mg vitamin C; 15 mg cholesterol
This Appetizers, Snacks and Legumes Recipes was published in '500 HIGH-FIBER RECIPES by "DICK LOGUE" - p35'
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