The Girl Who Ate Everything · by Christy Denney★ 4.7 (352)
The Best Bean Dip
NUTRITION · PER SERVING70M COOK
CAL 6%·PRO 10%
CARBS 7G22% OF CAL
2G FIBER1G SUGAR4G OTHER
FAT 9G63% OF CAL
5G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm bean dip with refried beans, salsa, melted cheese, and sour cream. Seasoned with chili powder and cumin, served with tortilla chips.
startermexicanbeans⏲️ slow cooker⚡ microwave🔥 ovenvegetarian
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 18- 1 (16 ounce) can refried beans
- 1 cup chunky salsa
- 1 cup shredded Monterey Jack cheese ((4 ounces))
- 1 cup shredded cheddar cheese ((4 ounces))
- 3/4 cup sour cream
- 1 (3 ounce) package cream cheese, softened
- 1 tablespoon chili powder
- 1/4 teaspoon ground cumin ((or more to taste))
- tortilla chips
At a glance
PER SERVING · TIME 70M
CAL 6%·PRO 10%
CARBS 7G22% OF CAL
2G FIBER1G SUGAR4G OTHER
FAT 9G63% OF CAL
5G SAT4G 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
- 10m
- Cook
- 1h
- Sodium
- 303mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 118mg
- Calcium
- 114mg
- Iron
- 0.50mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 303MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.