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Ingredients30 m servings 162 cals
Original recipe yields 4 servings
- Mix the soup, salsa, cilantro, green onions and beans in a 1 1/2-quart casserole. Bake at 350 degrees F for 20 minutes or until hot.
- Serve with the crackers for dipping.
- Campbell's Kitchen Tip: My favorite way to serve this dip is in a hollowed out bread round. Simply spoon the baked dip into the bread bowl then cut up the bread pieces you removed from the loaf and serve with the dip. - Cathy Marschean-Spivak, Campbell's Kitchen
Per Serving: 162 calories; 5.6 g fat; 22.3 g carbohydrates; 2.5 g protein; 8 mg cholesterol; 1104 mg sodium. Full nutrition
ReviewsRead all reviews 2
This dip is ok. Not great tasting. Would be better with velveeta cheese instead of the cheddar soup.