This easy appetizer takes only 10 minutes to prep. Topped with sour cream, cheese and chopped veggies, this Mexican bean dip pairs perfectly with crunchy tortilla chips.
What do I need ?
Original recipe yields 32 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 can (14 fl oz/398 mL) refried black beans
1 Tbsp. chili powder
1/2 tsp. ground cumin
1 cup sour cream
1 cup Cracker Barrel Shredded Old Cheddar Cheese
1 tomato, chopped
1/3 cup sliced black olives
3 green onions, sliced
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How do I make it ?
Mix beans and seasonings until blended; spread onto bottom of 9-inch pie plate.
Top with remaining ingredients.
Refrigerate 3 hours or until chilled.
Kraft Kitchen Tips!
For a spicier dip, add hot pepper sauce (to taste) to the refried bean mixture.
Serve with tortilla chips.
Calories From Fat
% Daily Value
Fat 2.5 g
Saturated fat 1.5 g
Cholesterol 5 mg
Sodium 95 mg
Carbohydrate 3 g
Fibre 1 g
Sugars 0 g
Protein 2 g
32 servings, 2 Tbsp. (30 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.