Cheesy Refried Black Bean Dip
Try this Cheesy Refried Black Bean Dip recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 4 ounces cream cheese
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1 cup grape tomatoes quartered
- 8 ounces sharp cheddar cheese grated
- 1 14 ounce can refried black beans (i really like amy's brand)
- 1/4 yellow onion minced
- 1 2.25 ounce can sliced black olives
- 4 green onions thinly sliced
- handful cilantro roughly chopped
- Carbohydrate 104.147958529226 g
- Cholesterol 396.511395708435 mg
- Fat 126.031242489229 g
- Fiber 18.0159505064487 g
- Protein 77.6352918966636 g
- Saturated Fat 76.6414027892705 g
- Serving Size 1 1 recipe (1487g)
- Sodium 1866.82018424189 mg
- Sugar 86.1320080227773 g
- Trans Fat 10.3887882690546 g
- Calories 1822 calories
Using an offset spatula, spread the refried beans into the bottom of a 9X5 inch loaf pan.In a medium bowl, microwave the cream cheese for 30 seconds or until softened. Add the sour cream, minced onion, chili powder, cumin, oregano, and garlic powder, whisking to combine. Stir in the cheese, reserving about ¾ cup of cheese.Spread the cheese mixture directly on top of the refried beans. Distribute the olives, tomatoes, and green onions evenly over the top of the cheese mixture and sprinkle with the remaining cheese.Bake in a 350 degree F oven for 20-23 minutes or until the sides are bubbling.Sprinkle with the cilantro and serve with tortilla chips.
