Gluten-Free Hot Bean and Cheese Dip


Ingredients

  • (14.5-ounce) can diced tomatoes, drained and divided
  • 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • (16-ounce) can pinto beans, rinsed and drained
  • (16-ounce) can fat-free refried beans
  • (4.5-ounce) can chopped green chiles, drained
  • Cooking spray
  • 3/4 cup (3 ounces) shredded sharp cheddar cheese

Preparation

  1. Preheat oven to 350°.
  2. Combine 1 cup tomatoes and the next 7 ingredients (1 cup tomatoes through chiles). Spoon tomato mixture into a 1 1/2-quart casserole dish coated with cooking spray. Top with cheese. Bake at 350° for 20 minutes or until cheese is melted. Top with remaining tomatoes.

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