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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 1/4 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 pepper

Directions

  1. Wash hands with soap and water.
  2. 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.
  3. Add additional water as needed for desired consistency.
  4. 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.

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