Chili Bean Dip

Contributor
Chili Bean Dip
Chili Bean Dip
Bush's Beans

Chili Bean Dip

This warm bean dip utilizes pantry staples like canned olives and pickled jalapeños. Recipe courtesy of Bush’s Beans.

4
Servings
567
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 8-ounce container cream cheese
  • 1 16-ounce can pinto beans in a mild chili sauce, such as BUSHS Chili Beans
  • 1 4.5-ounce container pickled jalapenos, or green chiles for less heat, diced
  • 1 4.5-ounce can black olives, chopped
  • 2 Cups (about 8 ounces) shredded Mexican cheese
  • Tortilla chips, for serving

Directions

Preheat the oven to 350 degrees F.

Spread the cream cheese across an 8-inch pie plate. Layer the beans, jalapeños, and black olives, and top with the shredded cheese.

Bake until the cheese melts and bubbles, 30 minutes. Remove with oven mitts.

Serve the dip with tortilla chips.

Chili Shopping Tip

Basic Latin ingredients include chiles, rice, adobo seasoning, and beans.

Chili Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.

Chili Wine Pairing

Malbec, syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, primitivo, or carménère for meat-based chili; Riesling, gewürztraminer, muscat, or torrontés for vegetarian or poultry-based chili.

Nutritional Facts

Total Fat
43g
66%
Sugar
5g
N/A
Saturated Fat
23g
100%
Cholesterol
120mg
40%
Protein
23g
46%
Carbs
25g
8%
Vitamin A
382µg
42%
Vitamin B12
0.6µg
10.7%
Vitamin B6
0.2mg
11.2%
Vitamin C
78mg
100%
Vitamin D
0.7µg
0.2%
Vitamin E
2mg
10%
Vitamin K
11µg
13%
Calcium
525mg
53%
Fiber
7g
27%
Folate (food)
56µg
N/A
Folate equivalent (total)
56µg
14%
Iron
3mg
19%
Magnesium
67mg
17%
Monounsaturated
12g
N/A
Niacin (B3)
0.7mg
3.6%
Phosphorus
448mg
64%
Polyunsaturated
2g
N/A
Potassium
545mg
16%
Riboflavin (B2)
0.4mg
21.4%
Sodium
1113mg
46%
Thiamin (B1)
0.1mg
7.7%
Trans
0.7g
N/A
Zinc
3mg
20%

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