Ingredients for Con Queso Bean Dip Microwave
- 1 (15-ounce) can Light Kidney Beans
- 1 cup Salsa
- 1 teaspoon Chili Powder
- 1/2 teaspoon Cumin
- 1/4 teaspoon Salt (optional)
- 1 1/2 cups shredded Cheddar Cheese
- 1/2 cup Sour Cream
- 2 tablespoons chopped Chives
- Tortilla Chips (for serving)
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How to Make Con Queso Bean Dip Microwave
- In a 1-quart microwave-safe casserole dish, mash 1 (15-ounce) can of kidney beans with a fork until mostly smooth.
- Stir in 1 cup of your favorite salsa, 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon salt (optional).
- Mix well to combine all ingredients.
- Stir in 1 1/2 cups of shredded cheddar cheese.
- Cover the casserole dish with its lid or microwave-safe plastic wrap, leaving a small vent for steam to escape.
- Microwave on high for 3-4 minutes, or until heated through and cheese is mostly melted.
- Remove from the microwave and stir gently to fully incorporate the melted cheese.
- Spread 1/2 cup of sour cream evenly over the top.
- Sprinkle 2 tablespoons of chopped chives over the sour cream.
- Serve warm with tortilla chips. Enjoy!
- Refrigerate leftovers in an airtight container for up to 4-5 days.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
10g
Fat
32g
Carbs
4g
