1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (108g) Recipe makes 4 servings The following items or measurements are not included below: 5 slices jalapenos brine |
||
| Calories 103 | ||
| Calories from Fat 12 | (11%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.4g | 2% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 8mg | 2% | |
| Sodium 608mg | 25% | |
| Potassium 290mg | 8% | |
| Total Carbohydrate 17.3g | 5% | |
| Dietary Fiber 5.7g | 22% | |
| Sugars 0.9g | ||
| Protein 5.9g | 11% | |
Ingredients
-
1 (15 ounce) can refried beans
- 5 slices bottled jalapenos (nacho slices)
- 1 tablespoon brine, from bottled jalapeno slices
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
Directions
1
Combine refried beans with the other ingredients in a food processor.2
Puree ingredients on high speed until smooth.3
Cover and chill for at least an hour before serving.
Questions about this recipe?
Spot an error in this recipe?
Try these recipes on Food Network:
Lemon-Garlic Chick Pea Dip with Veggies and Chips
Browse similar recipes by category
- Course > Appetizers > Dips
- Main Ingredient > Beans
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Occasion > Novelty > Copycat
Featured Reviews for This Recipe
From: adopt a greyhound
On Jul 7, 2009
Very easy and great flavor. I used this in 7 Layer Bean Dip for the bean dip. It worked nicely.
From: Chef #322640
On Jun 6, 2009
I have made this at least a dozen times over the years. I usually just eyeball the spices and it comes out fine. Today I doubled the recipe and found that I had no cayenne left. I put a coupld of good squirts of Sriracha sauce and it only added to the flavor I thought. I pickle my own jalepeno peppers and my brine is on the salty side so I add less salt, but more peppers. Today I usesd a name brand of fat free refried beans and I can't tell the difference from the regualar ones. I have also used cheap store brands and it still tastes great.
From: ksgillmore
On Mar 25, 2007
This is very good. The recipe I use calls for canned pinto beans that have been drained - which is how I always make it. I'm sure the refried beans are good but if you want to control the seasonings go with the canned pinto beans.
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved