Salsa-Bean Dip for Pizza Rolls®

Name: Salsa-Bean Dip for Pizza Rolls®
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 32
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps chopped fresh cilantro; 1 teaspoons ground cumin; 1 Tbsp lime juice; 32 Totinos® Pizza Rolls® frozen cheese or pepperoni pizza snacks, heated as directed on package; 454 grams can Old El Paso® refried beans; 59 milliliters Old El Paso® Thick n Chunky salsa; 59 milliliters sour cream

Need a gluten free condiment? Salsa-Bean Dip for Pizza Rolls® could be an excellent recipe to try. This recipe serves 32. One portion of this dish contains roughly 1g of protein, 1g of fat, and a total of 24 calories. It is perfect for The Super Bowl. This recipe is typical of Mediterranean cuisine. Head to the store and pick up cream, ground cumin, pepperoni pizza snacks, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 10 minutes.

Instructions

In medium bowl, mix beans, salsa, sour cream, lime juice and cumin until well blended. Spoon into serving dish; sprinkle with cilantro.

Ingredients you will need

Lime Juice

Sour Cream

Cilantro

Beans

Cumin

Salsa

Equipment you will use

Bowl

Serve with hot pizza snacks.

Ingredients you will need

Pizza Rolls

Equipment

Bowl

Ingredients

Servings:

2Tbsps

chopped fresh cilantro 1teaspoons

ground cumin 1Tbsp

lime juice 32

Totino's® Pizza Rolls® frozen cheese or pepperoni pizza snacks, heated as directed on package 454grams

can Old El Paso® refried beans 59milliliters

Old El Paso® Thick 'n Chunky salsa 59milliliters

sour cream

Recommended wine: Sparkling Rose, Sparkling Wine

Dipping Sauce on the menu? Try pairing with Sparkling rosé and Sparkling Wine. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Ruffino Sparkling rosé ( Split). Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 8 dollars per bottle.