Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Blue Cornbread Donut Stuffed with Andouille Sausage and Peppers
It's donuts for dinner with this hearty recipe.
Home 
Recipes
Yield: Serves 6. 1/4 cup per serving.
Recipes
Texas-Style Bean Dip
| Nutrition Information | |
| Calories: | 73 |
| Total Fat: | 0.3g |
| Saturated Fat: | 0.1g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 8mg |
| Carbohydrates: | 14.4g |
| Dietary Fiber: | 4.1g |
| Sugars: | 3.4g |
| Protein: | 3.9g |
| Vitamin A: | 157.7iu (3%) |
| Vitamin C: | 4.4mg (7%) |
| Calcium: | 31mg (3%) |
| Iron: | 1.5mg (8%) |
2 cups cooked pinto beans, drained
1/2 cup tomato sauce, no added salt
2 tablespoon tomato paste
1 tablespoon molasses
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 tablespoon vinegar
Directions:
Place all ingredients into a food processor or blender and blend until smooth. Serve immediately or chill until ready to serve.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!