Spicy Cheesy Salsa Bean Dip Receita

Ignite your taste buds with this ridiculously easy Spicy Cheesy Salsa Bean Dip! Made with pantry staples, this recipe is ready in under 15 minutes. Spice it up with jalapeños or keep it mild with green chilies – the choice is yours! Serve with your favorite tortilla chips or use it as a flavorful filling for burritos and tacos. Get ready for a flavor explosion!

Preparo 5 min
Cozimento 9 min
Calorias 2206.1 kcal
Proteína 205g
Avaliação Seja o primeiro
Spicy Cheesy Salsa Bean Dip 99

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Ingredientes para Spicy Cheesy Salsa Bean Dip

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Como fazer Spicy Cheesy Salsa Bean Dip

  1. In a medium microwave-safe bowl, combine 1 (15-ounce) can of refried beans, 1 cup of your favorite salsa, 4 ounces of shredded cheddar cheese, 1/4 cup chopped pickled jalapeños (or 1 (4-ounce) can of chopped green chilies), 1 tablespoon of olive oil, and 1/2 teaspoon of cumin.
  2. Microwave on high for 2 minutes. Stir well to combine the ingredients and ensure even heating.
  3. Microwave for another 2-3 minutes, or until the cheese is melted and bubbly and the dip is heated through. Stir again.
  4. Let stand for 1-2 minutes before serving to allow the dip to slightly cool and thicken. Serve immediately with tortilla chips, in tacos, burritos, or your favorite way!

Nutrition Information (Approximate per serving)

Sodium

207 g

Sugar

44g

Fat

499g

Carbs

32g

Perguntas frequentes

Quanto tempo leva para fazer Spicy Cheesy Salsa Bean Dip?

Spicy Cheesy Salsa Bean Dip leva cerca de 14 minutos do início ao fim — aproximadamente 5 minutos de preparo e 9 minutos de cozimento.

Quantas calorias tem Spicy Cheesy Salsa Bean Dip?

Spicy Cheesy Salsa Bean Dip tem aproximadamente 2206.1 calorias por porção, com cerca de 205 g de proteína, 32 g de carboidratos e 246 g de gordura.

De quais ingredientes preciso para Spicy Cheesy Salsa Bean Dip?

Os principais ingredientes de Spicy Cheesy Salsa Bean Dip são Salsa, Cream Cheese, Refried Beans, Sharp Cheddar Cheese, Jalapeno. Veja a lista completa com as medidas acima.

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