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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 bowl of dip 1294g Recipe makes 1 bowl of dip) The following items or measurements are not included below: 1 jar chunky picante sauce |
||
| Calories 1918 | ||
| Calories from Fat 773 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 86.0g | 132% | |
| Saturated Fat 52.9g | 264% | |
| Monounsaturated Fat 5.4g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 345mg | 115% | |
| Sodium 7905mg | 329% | |
| Potassium 3683mg | 105% | |
| Total Carbohydrate 181.7g | 60% | |
| Dietary Fiber 50.8g | 203% | |
| Sugars 29.4g | ||
| Protein 107.3g | 214% | |
Ingredients
- 2 cans refried beans (can be low-fat, vegetarian, whatever)
- 12 ounces Velveeta cheese (sometimes I add a little more)
- 1 jar chunky picante sauce
- 3 dashes Tabasco sauce (or similar)
Directions
1
Begin heating refried beans in a suacepan.2
Cut Velveeta into cubes and add to beans.3
Heat until cheese is melted.4
Stir in picante sauce and as much Tabasco (or similar) as you like.5
Serve with chips, a cold beer, and a good football game (Hook'em Horns).
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Browse similar recipes by category
- Course > Appetizers > Dips
- Main Ingredient > Beans
- Cuisine > North American > United States > Southwestern > Tex-Mex
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Number of Servings
- Occasion > Holiday/Event > Non-Religious > Super Bowl
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: mplummer
On Feb 4, 2005
This is a great dip that is always a huge hit. I serve it in a small crock pot which keeps it warm throughout the party. Another shortcut is to use the microwave to heat the cheese, beans and salsa. Make sure you use small 1-2 minute heating intervals while stirring in between. Just transfer the dip to the crockpot when heated through and enjoy!
From: Junebug
On Oct 23, 2003
Quick and simple to make and uses ingredients I always have in my kitchen. It was pretty addictive like all good dips should be! I used Mexican Velveta cheese as suggested. Thanks Mark for another tasty recipe!
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