Ingredients and Weight:
- 1 pound (454 grams) canned pinto beans, rinsed and drained
- 1 cup (120 grams) chopped onion
- 1 cup (120 grams) chopped bell pepper
- 1 cup (240 milliliters) vegetable broth
- 1/2 cup (120 grams) sour cream
- 1/4 cup (60 grams) shredded cheddar cheese
- 1/4 cup (60 grams) shredded Monterey Jack cheese
- 1 teaspoon (5 grams) chili powder
- 1/2 teaspoon (2.5 grams) ground cumin
- 1/4 teaspoon (1.25 grams) salt
- 1/4 teaspoon (1.25 grams) black pepper
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large skillet, combine the beans, onion, bell pepper, vegetable broth, sour cream, cheddar cheese, Monterey Jack cheese, chili powder, cumin, salt, and black pepper.
- Bring to a simmer over medium heat, stirring occasionally.
- Reduce heat to low and cook for 20 minutes, or until heated through and thickened.
Nutritional Information:
Per 1/2 cup serving:
- Calories: 250
- Fat: 10 grams
- Saturated fat: 5 grams
- Cholesterol: 25 milligrams
- Sodium: 390 milligrams
- Carbohydrates: 30 grams
- Protein: 15 grams
Dish Characteristics:
- Creamy and cheesy
- Warm and comforting
- Perfect for dipping with tortilla chips or crackers
User Comments:
- "This dip is delicious! It has a great balance of flavors and is perfect for parties."
- "I love how easy this dip is to make. It's a go-to recipe for me when I need something quick and tasty."
- "The cheese makes this dip so rich and decadent. It's a real crowd-pleaser."
Special Precautions and Tips:
- If the dip is too thick, add more vegetable broth or sour cream to thin it out.
- You can adjust the spiciness of the dip by adding more or less chili powder.
- This dip can be made ahead of time and reheated before serving.
