BUSH’S® Cheddar Bean Dip

BUSH’S® Cheddar Bean Dip
Contributor
BUSH’S® Cheddar Bean Dip
BUSH’S® Beans

BUSH’S® Cheddar Bean Dip

Give your bean dip a cheesy makeover with this recipe from BUSH’S® Beans. Top this spicy dip with sour cream and serve it with chips for the perfect snack

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8
Servings
152
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 16-ounce can BUSHS Cocina Latina Frijoles Charros Machacados
  • ½ 15.5-ounce can BUSHS Cocina Latina Pintos a la Diabla
  • 1 Cup shredded Mexican cheese
  • ½ Cup diced jalapenos
  • 1 Cup shredded lettuce
  • ½ Cup sour cream
  • Chips, for serving

Directions

Mix the beans with a spatula in a medium, microwave-safe bowl. Slowly mix in the cheese. Microwave for 4 minutes, stirring after 2 minutes. Carefully remove the beans from the microwave and stir. Let the beans cool for 1 minute.

Top with jalapeños, lettuce, and sour cream. Serve with chips. 

Nutritional Facts

Total Fat
3g
4%
Sugar
7g
8%
Saturated Fat
1g
4%
Cholesterol
3mg
1%
Carbohydrate, by difference
28g
22%
Protein
5g
11%
Vitamin B-12
1µg
42%
Calcium, Ca
61mg
6%
Choline, total
5mg
1%
Fiber, total dietary
4g
16%
Folate, total
43µg
11%
Iron, Fe
8mg
44%
Magnesium, Mg
35mg
11%
Niacin
3mg
21%
Phosphorus, P
144mg
21%
Selenium, Se
10µg
18%
Sodium, Na
126mg
8%
Water
13g
0%
Zinc, Zn
1mg
13%

Cheddar Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheddar Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Cheddar Wine Pairing

Rich white wines and full-bodied reds go well with most cheeses and cheese-based dishes. Some specific recommendations: chardonnay or pinot blanc with goat cheese; dry chenin blanc with earthy cheeses; rosé or sercial madeira with melted-cheese appetizers; port with blue cheese (especially stilton); amontillado sherry or syrah/shiraz with strong cheeses; olooros or palo cortado sherry with creamy cheeses; merlot or carménère with mild cheeses; cabernet sauvignon, malbec, mourvèdre, Rhône blends, or petite sirah with cheddar- or gouda-type cheeses; nero d'avola with full-flavored Spanish or Italian cheeses; sangiovese with dishes using parmigiano-reggiano and similar cheeses.