Mexican Chipotle Bean Dip
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Mexican Chipotle Bean Dip
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Warm chipotle bean dip with cheese. Quick and easy to make. Great for chips and dip, making bean tacos, or as a sandwich spread great for tortas.
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Ingredients
- 4 cups refried beans packaged or homemade
- 1.5 chipotles in adobo add a little more chipotle if you prefer a spicier dip, add a little less for a more mild dip
- 3 epazote leaves you can substitute 1 tsp. dried epazote
- 1 tablespoon mayonnaise
- salt to taste
Instructions
- Chop the chipotle
- Heat the beans in a pan
- Blend all of the ingredients except the cheese. If needed to blend, add 1 tablespoon of warm water at a time until you are able to blend to the desired consistency
- Pour into a serving dish and top with the cheese
- Serve warm and enjoy
Notes
- Substitutions:
- You can substitute 1 tsp. dried epazote for the fresh epazote.
- You can substitute 1 tsp. dried epazote for the fresh epazote.
Nutrition Information
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Calories
94kcal
(5%)
Carbohydrates
14g
(5%)
Protein
5g
(10%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
0.3g
(2%)
Trans Fat
0.004g
(0%)
Cholesterol
1mg
(0%)
Sodium
701mg
(29%)
Potassium
3mg
(0%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
101IU
(2%)
Vitamin C
0.01mg
(0%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Calories | 94kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 1mg | 0% |
| Sodium | 701mg | 29% |
| Potassium | 3mg | 0% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 101IU | 2% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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