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Mini-Baker - Cranberry


Warm Southwest Vegetable Dip

1   can (14 oz/398 mL) diced tomatoes, drained
1   cup (250 mL) canned black beans, rinsed and drained
1   cup (250 mL) frozen corn
3/4   cup (175 mL) diced green bell pepper
1   small jalapeño pepper, seeded and chopped
1   small garlic clove, pressed
1   tsp (5 mL) Tex-Mex seasoning
   Blue and yellow corn tortilla chips (about 48 chips total), divided
3   oz (90 g) cheddar cheese, grated (3/4 cup/175 mL)
2   tbsp (30 mL) chopped fresh cilantro
  1. Place drained tomatoes, beans, corn, diced green pepper, jalapeņo pepper and garlic pressed with Garlic Press and seasoning mix into large bowl; mix well. Crush 8 corn tortilla chips; distribute crumbs evenly in bottom of Mini-Baker. Spoon vegetable mixture evenly over crumbs in baker.
  2. Sprinkle grated cheddar cheese over top of vegetable mixture. Place baker in microwave. Microwave on HIGH 5-7 minutes or until cheese is melted. Sprinkle chopped cilantro over cheese. Serve dip with remaining tortilla chips.

Yield: Yield: 16 servings (about 4 tbsp/60 mL dip and 3 chips per serving)

Nutrients per serving: U.S. Nutrients per serving: Calories 70, Total Fat 3 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 10 g, Protein 3 g, Sodium 150 mg, Fiber 2 g