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Nacho Bean Dip

Grab those chips & start dippin'! 

  • Serving Size: 1/2 cup
  • Recipe Makes: 12 servings
  • 1 package of low-fat cream cheese (1 8-oz. bar or 1-cup of cream cheese)
  • 1 15-ounce can low-sodium vegetarian beans, undrained
  • 1 14.5-ounce can diced tomatoes, drained
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 cups shredded reduced fat cheddar cheese (or 2 cups block cheese, shredded)*
  1.  Preheat oven to 350 degrees F.
  2. Spread cream cheese on the bottom of an 8-inch by 8-inch baking or casserole dish.
  3. Dump canned beans, undrained; and spread on top of cream cheese.
  4. Drain canned tomatoes ,and combine with garlic powder and onion powder in a small bowl. Spoon on top of beans.
  5. Sprinkle with shredded cheese.
  6. Bake for 20 to 25 minutes or until cheese is melted and bubbly.
  7. Serve hot.


  • Let cream cheese soften before placing into baking dish to make it easier to spread.
  • Grated or sliced block cheese or processed cheese may be used in place of shredded cheese.
  • If you do not have a grater, slice the cheese thinly and lay it on top of the food.
Nutrition Information: 

1/2 cup of the Nacho Bean Dip provides:

  • 139 Calories, 10 g. Fats, 6 g. Saturated Fat,  255 mg. Sodium, 5 g. Carbohydrates, 1 g. Fiber, 8 g. Protein
Allergy Warning: 

This recipe contains milk:
*If you are allergic to milk-based cheese, try soy-based cheese or other dairy-free alternative.

Cut Down on Choking: 

This recipe is not recommended for kids under the age 4 years old and under.

Recipe Category: