Cheesy baked black bean dip
<p class="summary italic">This hot and bubbly cheesy black bean dip is perfect for a crowd!</p>
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon chili powder
- 1 1/2 cups shredded cheddar cheese divided
- 1 can diced green chilies
- 1 can diced tomatoes drained
- 2 cans black beans rinsed and drained
- 1 container plain cream cheese (i use low-fat), softened
- for serving: tortilla chips
- Carbohydrate 17.0012956814398 g
- Cholesterol 25.9875 mg
- Fat 8.82105464618723 g
- Fiber 6.02503217692454 g
- Protein 11.8947891869963 g
- Saturated Fat 5.33822874496879 g
- Serving Size 1 1 serving (147g)
- Sodium 359.47585161001 mg
- Sugar 10.9762635045152 g
- Trans Fat 0.56152584204228 g
- Calories 190 calories
Preheat oven to 375. Spray a 2-quart baking dish with cooking spray and set aside. Add rinsed and drained black beans to a large bowl. Using a fork, roughly mash about half of the beans. Add remaining ingredients to the bowl, using just 1/2 cup of the cheddar cheese and stir to get everything well-mixed. Pour the mixture into the baking dish and top with the remaining 1 cup of cheddar cheese. Bake at 375 for 20-25 minutes, until hot and bubbly. Serve hot with tortilla chips for dipping.
