Spicy Mexican Cheese and Bean Dip

6  Ratings
  • 15 min prep
  • 15 min total
  • 4-1/2 cups dip or 36 servings, 2 Tbsp. dip and 11 pieces

Be warned: Mingling will not begin until this dip is gone. Creamy Velveeta and chunky salsa mixed with corn and black beans make this the kind of bowl guests will hover over.

Spicy Mexican Cheese and Bean Dip Recipe

Ingredients

  • 1 pkg. (16 oz.) VELVEETA®, cut into 1/2-inch cubes
  • 1 can (15 oz.) black beans, rinsed
  • 1 can (11 oz.) corn with red and green bell peppers, drained
  • 1 cup hot chunky salsa
  •  WHEAT THINS Big Snacks

Instructions

  • Combine  all ingredients except WHEAT THINS in microwaveable bowl.
  • Microwave  on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min.
  • Serve  with WHEAT THINS.

Recipe Tips

Serving SuggestionServe with RITZ Crackers, TRISCUIT Thin Crisps Original or WHEAT THINS Toasted Chips Multi-Grain instead of, or in addition to, the WHEAT THINS Big Snacks.

Serving SuggestionServe with assorted cut-up fresh vegetables in addition to the crackers.

SubstitutePrepare using Mexican VELVEETA.

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Nutrition Information

4-1/2 cups dip or 36 servings, 2 Tbsp. dip and 11 pieces

Nutrition per serving:

  • Calories 200 
  • Total fat 8 g
  • Saturated fat 2.5 g
  • Cholesterol 10 mg
  • Sodium 480 mg
  • Carbohydrate 27 g
  • Dietary fiber 3 g
  • Sugars 6 g
  • Protein 5 g
  • Vitamin A 4 %DV
  • Vitamin C 0 %DV
  • Calcium 15 %DV
  • Iron 6 %DV

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