Party Bean Dip with Baked Tortilla Chips

Vegetarian
Health score
4%
Party Bean Dip with Baked Tortilla Chips
45 min.
12
164kcal

Suggestions


Are you ready to elevate your next gathering with a delicious and crowd-pleasing appetizer? Look no further than this Party Bean Dip with Baked Tortilla Chips! Perfect for vegetarians and packed with flavor, this dish is sure to be a hit at any event, whether it's a casual get-together, a festive celebration, or a cozy movie night.

Imagine a warm, cheesy bean dip layered with zesty salsa, sweet corn, and vibrant green onions, all topped off with a dollop of creamy sour cream and fresh cilantro. Each bite is a delightful explosion of flavors and textures that will keep your guests coming back for more. Plus, the homemade baked tortilla chips are a healthier alternative to store-bought options, allowing you to indulge guilt-free.

With just 45 minutes of prep time, you can whip up this scrumptious dish that serves 12 people, making it an ideal choice for larger gatherings. Not only is it easy to prepare, but it also boasts a balanced caloric profile, ensuring that you can enjoy your snacks without compromising on nutrition. So gather your friends, grab your favorite drinks, and get ready to dig into this irresistible Party Bean Dip!

Ingredients

  • tablespoons olives black chopped
  • 0.7 cup corn kernels frozen thawed
  • 8-inch flour tortilla ()
  • tablespoons cilantro leaves fresh chopped
  • 0.3 cup spring onion chopped
  • 0.5 teaspoon ground cumin 
  • teaspoons juice of lime fresh
  • 0.5 teaspoon paprika 
  • 16 ounce refried beans organic canned (such as Amy's or Eden )
  • cup salsa organic (such as Muir Glen)
  • ounces cheddar cheese 
  • ounces cream light sour

Equipment

  • bowl
  • baking sheet
  • oven
  • baking pan

Directions

  1. Preheat oven to 35
  2. Cut each tortilla into 8 wedges, and arrange wedges in single layers on 2 baking sheets. Lightly spray wedges with cooking spray; sprinkle with paprika.
  3. Bake at 350 for 15 minutes or until lightly browned and crisp. Cool.
  4. Combine juice, cumin, and beans in a medium bowl, stirring until well combined.
  5. Spread mixture evenly into an 11 x 7inch baking dish coated with cooking spray.
  6. Spread salsa evenly over beans.
  7. Combine corn, onions, and olives; spoon corn mixture evenly over salsa.
  8. Sprinkle cheese over corn mixture.
  9. Bake at 350 for 20 minutes or until bubbly.
  10. Let stand 10 minutes. Top with sour cream; sprinkle with cilantro.
  11. Serve with tortilla chips.

Nutrition Facts

Calories164kcal
Protein15.78%
Fat32.84%
Carbs51.38%

Properties

Glycemic Index
13.08
Glycemic Load
4.99
Inflammation Score
-4
Nutrition Score
5.9256522629572%

Flavonoids

Eriodictyol
0.02mg
Hesperetin
0.07mg
Luteolin
0.01mg
Kaempferol
0.03mg
Quercetin
0.26mg

Nutrients percent of daily need

Calories:163.76kcal
8.19%
Fat:5.95g
9.15%
Saturated Fat:2.94g
18.39%
Carbohydrates:20.94g
6.98%
Net Carbohydrates:17.75g
6.45%
Sugar:3.32g
3.69%
Cholesterol:11.69mg
3.9%
Sodium:642mg
27.91%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.43g
12.87%
Fiber:3.19g
12.77%
Calcium:126.06mg
12.61%
Selenium:7.47µg
10.68%
Phosphorus:106.41mg
10.64%
Vitamin B1:0.15mg
9.93%
Iron:1.55mg
8.59%
Manganese:0.17mg
8.51%
Folate:32.24µg
8.06%
Vitamin B2:0.13mg
7.63%
Vitamin B3:1.51mg
7.54%
Vitamin K:7.61µg
7.25%
Vitamin A:305.7IU
6.11%
Potassium:146.9mg
4.2%
Magnesium:14.33mg
3.58%
Vitamin B6:0.07mg
3.4%
Zinc:0.51mg
3.39%
Vitamin E:0.43mg
2.84%
Copper:0.05mg
2.63%
Vitamin B12:0.15µg
2.45%
Vitamin C:1.35mg
1.64%
Vitamin B5:0.14mg
1.41%
Source:My Recipes