The Girl Who Ate Everything · by Christy Denney★ 4.3 (6)
Four Ingredient Bean Dip
NUTRITION · PER SERVING20M COOK
CAL 3%·PRO 7%
CARBS 5G38% OF CAL
2G FIBER2G OTHER1G TOTAL SUGAR
FAT 2G39% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A four-ingredient bean dip made with refried beans, salsa, green chiles, and cheese. Quick to assemble and perfect for parties or Taco Tuesday appetizers.
startermexicanbeans🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 (16 ounce) can fat-free refried beans
- 1 cup salsa
- 1 (4 ounce) can green chilies
- 1 cup Mexican shredded cheese
- (optional) toppings: sliced olives, green onions, and tomatoes
At a glance
PER SERVING · TIME 20M
CAL 3%·PRO 7%
CARBS 5G38% OF CAL
2G FIBER2G OTHER1G TOTAL SUGAR
FAT 2G39% OF CAL
1G SAT1G 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
- 287mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 158mg
- Calcium
- 63mg
- Iron
- 0.67mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 287MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.