Isabel Eats · by Isabel Orozco-Moore★ 4.8 (24)
Bean Dip
NUTRITION · PER SERVING20M COOK
CAL 28%·PRO 49%
CARBS 33G24% OF CAL
10G FIBER0G ADDED0G INTRINSIC10G OTHER13G TOTAL SUGAR
FAT 36G58% OF CAL
16G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm, cheesy bean dip with refried beans, salsa, sour cream, and spices, topped with avocado and cilantro. A classic party dip.
startermexicanbeans🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 (15-ounce) can refried beans
- 2 cups shredded Mexican-blend cheese, (divided)
- 1 cup chunky red salsa, (homemade or store-bought)
- ½ cup sour cream
- 1 chipotle pepper in adobo sauce, (minced (optional))
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 pinch kosher salt, (as needed)
- Diced avocado
- Diced tomatoes
- Chopped cilantro
- Diced jalapeño
- Cotija cheese
At a glance
PER SERVING · TIME 20M
CAL 28%·PRO 49%
CARBS 33G24% OF CAL
10G FIBER0G ADDED0G INTRINSIC10G OTHER13G TOTAL SUGAR
FAT 36G58% OF CAL
16G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 1415mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 674mg
- Calcium
- 578mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1415MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.