Cheesy Bean Dip

3.9
(13) 11 Reviews
Prep Time
5
min.
Total Time
10
min.
Servings

Makes 24 servings, 2 Tbsp. dip and 16 pieces.

Apparently you can store this simple bean and cheese dip in the fridge for up to three days. We wouldn't know; it's never lasted that long around here!

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What You Need

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Make It

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  • Mix VELVEETA, beans and salsa in medium saucepan; cook on medium heat 5 minutes or until VELVEETA is completely melted and mixture is well blended, stirring frequently.
  • Serve warm with crackers.
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Storage Know-How

Store leftover dips in an airtight container in the refrigerator for up to 3 days. Reheat hot dips in the microwave oven.

Servings

  • Makes 24 servings, 2 Tbsp. dip and 16 pieces.

Nutritional Information

Serving Size Makes 24 servings, 2 Tbsp. dip and 16 pieces.
AMOUNT PER SERVING
Calories 190
% Daily Value
Total fat 8g
Saturated fat 2.5g
Cholesterol 5mg
Sodium 560mg
Carbohydrate 25g
Dietary fiber 2g
Sugars 4g
Protein 5g
   
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 8 %DV

* 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.

Ratings & Reviews

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  • sherm134 |

    I LOVED this recipe! I used someone's suggestion and used reduced fat cheese and fat free refried beans. I also added diced jalepenos. The next day after making this dip I spread it on a tortilla and added rice for a tasty burrito.

  • rgcurrin |

    This recipe sounded really good and I'm a sucker for a good cheese dip but when I made it, it just didn't satisfy my tastebuds like I thought it would. I won't be making it again.

  • joanifsg |

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