Skip to main content

Pinto Bean Dip

A quick and easy bean dip that comes together in 5 minutes.
Bean dip topped with jalapeno peppers served with baby carrots.
Prep time: 5 minutes
Makes: 3 ¼ cups
Nutrition Facts: View label

Ingredients

1 can (15 ounces) pinto beans, drained and rinsed
1 can (4 ounces) mild jalapeño peppers
1 Tablespoon vegetable oil
1 Tablespoon barbecue sauce or ketchup
1 Tablespoon water
½ teaspoon onion powder
⅛ teaspoon each salt and black pepper

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. For a smooth dip, place ingredients in a blender and blend until smooth.
    For a chunky dip, mash beans well with a fork or potato masher, stir in remaining ingredients.
  4. Add additional water as needed for desired consistency.
  5. Refrigerate leftovers within 2 hours.

Notes

  • Serve with fresh vegetables or Food Hero Baked Tortilla Chips.
  • Cook your own dry beans. One can (15 ounces) is about 1 ½ to 1 ¾ cups drained beans.
  • Try adding cilantro on top for more flavor.

Comments

While the brown color of this dip did not initially appeal to my students, many were pleasantly surprised by the barbeque flavor. Some enjoyed the smooth texture more than the chunky because they sensed that the flavors were more evenly incorporated into the mixture than in the chunky version. I was unable to find mild jalapeno peppers at the store. Instead, I bought hot jalapeno peppers and added just a couple tablespoons instead of a can. In the future, mild green chiles could be a nice substitute.

You might also like...

Recipes A to Z (without photos)

Turmeric Lentils and Pasta
Plate of lentil and orzo mix topped with cilantro.

Turmeric Lentils and Pasta

A delicious recipe of tender spiced lentils and orzo pasta.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
6 cups
Banana Oatmeal Muffins
Muffins with golden brown tops and moist texture.

Banana Oatmeal Muffins

Easy make-ahead breakfast or snack with banana and whole grains.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
12 Muffins
Squash Blossom Quesadilla
Plate of corn tortillas folded over cheese and squash blossom filling with salsa.

Squash Blossom Quesadilla

Tortillas filled with tender sauteed squash blossoms and creamy cheese. Customize by adding salsa, peppers, cilantro, or epazote.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
6 quesadillas
Fabulous Fig Bars
Oat bars with a gooey fig center on a serving platter.

Fabulous Fig Bars

Sweet and buttery treat with crunchy walnuts and a dash or citrus. For breakfast, snack, or on the go!
Prepare:
45 minutes
Cook:
30 minutes
Makes:
24 bars (about 2.5 x 2 inches)
Stovetop Brown Rice
Cooked rice in a bowl.

Stovetop Brown Rice

Nutrient-rich whole grain that can be used in a variety of recipes. Great make-ahead staple.
Prepare:
5 minutes
Cook:
45 to 55 minutes
Makes:
3 cups
Gingerbread Pancakes
Stack of golden, fluffy pancakes.

Gingerbread Pancakes

A fun, twist on a breakfast favorite, that is perfect for the holiday season.
Prepare:
10 minutes
Cook:
5 minutes
Makes:
8 pancakes (4-inch)
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.