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“My husband’s great-grandmother and I spent time together creating this recipe after trying a similar version from his aunt. So it not only tastes delicious, it also has a lot of sentimental value.”—Amber Massey, Coppell, Texas
This recipe is:
Contest Winning
Diabetic Friendly
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1/4 cup (calculated without chips or vegetables) equals 84 calories, 4 g fat (3 g saturated fat), 16 mg cholesterol, 211 mg sodium, 7 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
Originally published as Three-Pepper Bean Dip in Taste of Home April/May 2011, p83
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Oct. 30, 2011 by niccc80
Easy, inexpensive, and everyone loves it. Definitely cut down on heat. Reduce the Jalapeno and Chipotle by half unless you have a crowd that likes it very HOT. I love hot, but most people don't want to feel the burn later on...
Reviewed on Oct. 29, 2011 by lesleyp
I took this dip to a neighborhood get-together this summer and it got great reviews. I'm making it again this weekend for a potluck. You can also omit the cheese for lactose intolerant guests.
Reviewed on Oct. 18, 2011 by justmbeth
Super easy dip recipe! Moderate amount of heat. Definitely will make again.
Reviewed on Aug. 01, 2011 by tuliegirl
My daughter-in-law made this bean dip for a bbq we had. It is SO SO GOOD! There is a little heat to it - which makes it really good. If you like bean dip at all - you will love this. It did make quite a bit - but that's okay - it tastes even better the next day when it's heated up again.
Reviewed on May. 08, 2011 by aug2295
This had just the right amount of heat for me. I didn't think my kids would touch it, but my 3 year old kept dipping into it and actually got really upset when I took it away. The one can of beans made way too much just to have at home though, so I'll wait to have company next time.
Reviewed on Mar. 26, 2011 by SLAdkins810
This was very good! Will definately make it again. Made this with the Slow-Cooked Carnita recipe. Both recipes were in the April May 2011 issue.
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