Chili Bean Dip
This dip goes great with baked tortilla chips or raw vegetables at a party. You can experiment with the spices to get new flavors.
- Yield
- 15 servings
- Serving size
- 2 Tablespoons prepared dip
- Rating
- 3.45 of 5 (167 ratings)
Food groups
- Vegetables: 1/4 cups
Ingredients
- 1 can (15.5 ounces) pinto beans, low-sodium (or 2 cups cooked dried beans)
- 2 tablespoons onion, chopped
- 1 teaspoon chili powder
- 1/2 cup cheddar cheese, shredded
Directions
- Wash hands with soap and water.
- Mash beans in a bowl.
- Add onion and chili powder and shredded cheese.
- Serve warm or cold with raw vegetables or tortilla chips.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 40.44 |
| Total Fat | 1.47 g |
| Saturated Fat | 0.76 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 3.77 mg |
| Carbohydrates | 4.74 g |
| Dietary Fiber | 1.43 g |
| Total Sugars | 0.4 g |
| Added Sugars included | 0 g |
| Protein | 2.26 g |
| Calcium | 41 mg |
| Potassium | 90 mg |
| Sodium | 72.58 mg |
| Copper | 0 mg |
| Iron | 0 mg |
| Magnesium | 11 mg |
| Phosphorus | 45 mg |
| Selenium | 2 mg |
| Zinc | 0 mg |
| Vitamin A | 15 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 0 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 1 mcg |
| Folate | 8 mcg |
| Thiamin | 0 mg |
| Riboflavin | 0 mg |
| Niacin | 0 mg |
| Choline | 7 mg |
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Source
Recipe by: Healthy Snacks — University of Wisconsin Cooperative Extension Service
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/chili-bean-dip. Federal works are public domain in the United States.