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Chili Bean Dip

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Chili Bean Dip
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  • Makes: 15 servings

This dip goes great with baked  tortilla chips or raw vegetables at a party. You can experiment with the spices to get new flavors.

Ingredients

  • 1 can pinto beans (16 ounce, or 2 cups cooked dried beans)
  • 2 tablespoon onion (chopped)
  • 1 teaspoon chili powder
  • 1/2 cup cheese (shredded)

Directions

1. Mash beans in a bowl.

2. Add onion and chili powder and shredded cheese.

3. Serve warm or cold with raw vegetables or tortilla chips.

Notes

Learn more about onions.

Source: University of Wisconsin, Cooperative Extension Service, Healthy Snacks

Nutrition Information

Serving Size: 2 Tablespoons prepared dip, 1/15 of recipe (36g)
Nutrients Amount
Calories 3
Total Fat N/A
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 5 mg
Total Carbohydrate 0 g
Dietary Fiber 0 g
Total Sugars 0 g
Added Sugars included 0 g
Protein 0 g
Vitamin D 0 mcg
Calcium 3 mg
Iron 0 mg
Potassium 7 mg
N/A - data is not available
Nutrients Amount
Calories 3
Saturated Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Linoleic Acid 0 g
a-Linolenic Acid 0 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 0 mg
Total Carbohydrate 0 g
Dietary Fiber 0 g
Total Sugars 0 g
Added Sugars 0 g
Protein 0 g
Minerals
Calcium 3 mg
Potassium 7 mg
Sodium 5 mg
Copper 3 mcg
Iron 0 mg
Magnesium 1 mg
Phosphorus 3 mg
Selenium 0 mcg
Zinc 0 mg
Vitamins
Vitamin A 1 mcg RAE
Vitamin B6 0 mg
Vitamin B12 0 mcg
Vitamin C 0 mg
Vitamin D 0 mcg
Vitamin E 0 mg
Vitamin K 0 mcg
Folate 2 mcg DFE
Thiamin 0 mg
Riboflavin 0 mg
Niacin 0 mg
Choline 1 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

CMP Food Groups
MyPlate Food Groups
Vegetables
1/4 cups
Protein Foods
1/2 ounces

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