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Mexican Dip

Microwaverina's picture
  Red kidney beans 1 Can (10 oz)
  Processed cheese 1 Cup (16 tbs), grated
  Vegetable oil 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Onion 2 Tablespoon, finley chopped
  Chili powder 2 Teaspoon

Drain beans, reserve 1/3 cup bean liquid.
Pour reserve liquid into blender jar.
Add beans and blender chop briefly to make a fairly smooth mixture.
Heat oil and onions in 1 1/2 quart casserole; cook* 1 1/2 minutes in Radarange oven.
Add beans to onions; cover, cook in oven 3 minutes.
Stir in cheese and seasonings.
Cook 2 minutes.

Recipe Summary

Side Dish

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1587 Calories from Fat 517

% Daily Value*

Total Fat 59 g90.5%

Saturated Fat 20.1 g100.7%

Trans Fat 0 g

Cholesterol 82 mg27.3%

Sodium 2657.2 mg110.7%

Total Carbohydrates 187 g62.2%

Dietary Fiber 47 g188.1%

Sugars 7.9 g

Protein 87 g174.7%

Vitamin A 76.4% Vitamin C 35.6%

Calcium 99.4% Iron 117%

*Based on a 2000 Calorie diet

Mexican Dip Recipe