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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Hot Bean and Cheese Dip Recipe

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This recipe for Hot Bean and Cheese Dip is from Beyond the Beans, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (14.5-oz) can diced tomatoes, drained and divided
1/2 tsp hot pepper sauce
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp dried oregano
1 (16-oz) can pinto beans, rinsed and drained
1 (16-oz) can fat-free refied beans
1 (4.5-oz) can chopped green chiles, drained
Cooking spray
3/4 cup (3 oz) shredded sharp cheddar cheese
Directions:
Directions:
Preheat oven to 350º.

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

 

 

 

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