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Colette & Cassi's Country Kitchen!

Hot Bean-and-Cheese Dip

• 1 (14.5-ounce) can diced tomatoes, drained and divided

• 1/2 teaspoon hot pepper sauce

• 1/4 teaspoon salt

• 1/4 teaspoon ground cumin

• 1/4 teaspoon dried oregano

• 1 (16-ounce) can pinto beans, rinsed and drained

• 1 (16-ounce) can fat-free refried beans

• 1 (4.5-ounce) can chopped green chiles, drained

• Cooking spray

• 3/4 cup (3 ounces) shredded sharp cheddar cheese

1. Preheat oven to 350 degrees.

2. Combine 1 cup tomatoes and the next 7 ingredients (1 cup tomatoes through chiles). Spoon tomato mixture into a 1-1/2-quart casserole dish coated with cooking spray. Top with cheese. Bake at 350 degrees for 20 minutes or until cheese is melted. Top with remaining tomatoes. Yield: 4-1/2 cups (serving size: 1/4 cup).

CALORIES 66 (23% from fat); FAT 1.7g (sat 1g, mono 0.5g, poly 0.1g); PROTEIN 3.8g; CARB 8.7g; FIBER 2g; CHOL 5mg; IRON 1mg; SODIUM 309mg; CALC 56mg