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Black Bean Chili Dip
I doubled this recipe and served it a football game. It disappeared in a flash and I was asked for the recipe several times. This one's a winner. on 01/21/2011
This easy and delicious! instead of black beans, I used my favorite Black Eyed Peas!!!! on 02/06/2011
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Nutrition Analysis
| Calories | 99 |
| Total Fat | 2g |
| Saturated Fat | 1g |
| Sodium | 259mg |
| Carbohydrates | 13g |
| Dietary Fiber | 4g |
| Protein | 9.5g |
| Calcium | 149mg |
*Nutrition analysis for Cabot Sharp Extra Light Cheddar.
1 (15-ounce) can black beans, rinsed, drained and partially mashed
1/2 cup drained canned whole kernel corn
1/3 cup salsa
1/4 cup water
2 teaspoons chili powder
Cooking spray
5 ounces Cabot Sharp Extra Light Cheddar or Cabot Sharp Light Cheddar, grated* (about 1 1/4 cups)
2 tablespoons drained canned green chilies
1. Preheat oven to 375°F.
2. Combine beans and next 4 ingredients; pour into a small casserole dish coated with cooking spray.
3. Sprinkle with cheese and green chilies.
4. Cover and bake at 375°F for 30 minutes or until cheese is melted and filling is bubbly. Uncover and cook an additional 5 minutes. Serve with tortilla chips.
Note: For a quick afternoon snack any day of the week, this dip can also be mixed together ahead of time and portioned into individual serving dishes. Microwave each dish, as needed, on HIGH for 1 minute at a time until filling is bubbly and cheese is melted.
