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Pinto Bean Dip

Pinto Bean Dip

  • Prep

    5 m
  • Ready In

    5 m
PRESIDENTJIM

PRESIDENTJIM

Just like the bean dip you buy in the store but a lot less expensive. The heat can be easily controlled.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 46 kcal
  • 2%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 567 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. Place pinto beans, vinegar, jalapeno pepper, salt, sugar, paprika, onion powder, garlic powder, and cayenne pepper in a food processor; blend until smooth.
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Reviews

pindy4176
8

pindy4176

3/10/2014

My son is addicted to the Restaurant Style Chicken Nachos recipe on this site, so I always have tortilla chips on hand. I was looking for something else to go with the chips -- I love nachos, but unlike Mr. Pickypants, I get tired of them -- and found this recipe. I followed the recipe almost exactly -- I have no tolerance for heat in my food, so I omitted the jalapenos (and indeed, that mere 1/8 t. of cayenne was at my threshold!). This dip is light and flavorful, nothing like the heavy, pasty stuff that comes in a can; and it took just a few minutes to make! Thanks, PresidentJim; you have my vote! 3/10/2014: Just a couple of notes: If you drain the beans well, you will get a thicker dip. And although you will think it needs salt, don't do it! You'll get plenty of salt from the chips.

Lela
4

Lela

11/3/2013

This dip is wonderful! My hubby loved it! I did add 2 roasted green chilies, 1/8 tsp. of garlic salt and a pinch of cumin. No more buying the little can of bean dip!

Laurel Fitzhugh
1

Laurel Fitzhugh

9/20/2014

Great flavor but way too salty. Next time I won't add the salt.

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