Print Recipe

Pinto Bean Dip
Makes:
3 1/4 cups
Prep time:
5 minutes
Ingredients
1 can (15 ounces) pinto beans, rinsed and drained
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 pepper
Directions
- 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. - Add additional water as needed for desired consistency.
- 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 1/2 to 1 3/4 cups drained beans.