Ragin’ Cajun Bean-and-Cheese Dip

No cookout or tailgate would be complete without this Ragin' Cajun
Bean-and-Cheese Dip from Isabel Maples of the Mid-Atlantic Dairy

Makes 16 servings

Prep Time: 40 minutes

Cook Time: 35 minutes



· 1 (14.5-ounce) can chili-seasoned diced tomatoes

· 1/4 cup water

· 1 teaspoon hot sauce

· 2 teaspoons Cajun seasoning

· 2 (16-ounce) cans pinto or red kidney beans, rinsed, drained and mashed with a fork

· 1 cup chopped green bell pepper

· 1/2 cup diced reduced-fat smoked sausage

· Cooking spray

· 4 cups (16 ounces) freshly shredded, reduced-fat sharp

· Cheddar cheese, divided

· Baked tortilla chips



1. Combine tomatoes and next six ingredients. Spoon mixture into a 2-quart casserole dish coated with cooking spray.

2. Bake at 350 degrees Fahrenheit for 30 minutes or until bubbly. Top with cheese; bake an additional 5 minutes or until cheese melts. Serve with baked tortilla chips.


Nutrition Facts per serving

Calories: 120; Total Fat: 5 g; Saturated Fat: 3 g; Cholesterol: 20 mg; Sodium: 440 mg; Calcium: 20% Daily Value; Protein: 11 g; Carbohydrates: 9 g; Dietary Fiber: 2 g

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