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Nutrition Facts
Serving Size 139 g
(Approx. 6 Servings)
Amount Per Serving
Calories 240 Calories From Fat 40
% Daily Value*
Total Fat 4.5 g 7%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 590 mg 25%
Total Carbohydrate 42 g 14%
Dietary Fiber 6 g 24%
Sugars 1 g
Protein 9 g
Vitamin A 15% Iron 10%
Vitamin C 10% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Mexican Ole Dip
Prep Time
5 minutes
Cook Time
3 minutes
Total Time
8 minutes
6  People


Recipe makes 6 Servings

1 cup(s) fat-free refried beans
1 1/2 cup(s) green onions, chopped thin
1 Tsp chili powder
1/8 Tsp salt
1/8 Tsp garlic powder
1/8 Tsp ground cumin
1/2 cup(s) fat-free cheddar cheese, shredded
1/2 cup(s) tomato, chopped
1/2 cup(s) romaine lettuce, shredded
9 Oz tortilla chips
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Combine beans, onions, chili powder, salt, garlic powder and cumin in a small bowl. Mix well.
Spread mixture evenly in 9-inch microwave-safe pie plate.
Microwave on high for 1 1/2 to 2 1/2 minutes or until thoroughly heated.
Sprinkle cheese evenly over top.
Microwave on high for 30 seconds or until cheese is melted.
Sprinkle tomatoes evenly over cheese and arrange lettuce around edge of pie plate.
Serve immediately with chips.



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