Easy Creamy Pinto Bean Dip
This tangy and spicy Pinto Bean Dip is not only bursting with flavor, but it’s also incredibly easy to make. With just a few simple ingredients and a blender, you can whip up a delicious dip that will have your taste buds dancing. Whether you’re hosting a party or simply looking for a tasty snack, this creamy pinto bean dip is sure to be a hit.
Talk about an easy, very tasty recipe that’s on repeat in our kitchen. Saute some chopped onions and garlic, blend it with pinto beans, pickled jalapenos, and a little bit of that pickle brine and you have the most flavorful creamy pinto bean dip ever. Skip the can of Fritos bean dip – this is much smoother and lighter.
Pair this with chipotle hot salsa, fresh pico de gallo, pickled red onions, and so much more. Whatever you do, don’t forget the tortilla chips!
Ingredients Needed for Creamy Bean Dip
- Pinto Beans – Grab a can of pinto beans, they work extremely well. If you’re starting with dried beans, they will blend better if they are slightly overcooked. Freezing homemade beans tends to soften their texture, working very well for having pinto beans ready to go at any time.
- Onion – Sweet yellow onions add a nice layer of flavor to contrast with the spicy jalapenos.
- Garlic – Fresh garlic will be cooked gently alongside the onions to add depth.
- Pickled Jalapenos – This is the secret ingredient, as the recipe also uses a little of the pickling brine. The tangy and spicy flavor brings the dip together. We’ve got a recipe for pickled jalapenos as well!
- Chili Powder – Use your favorite blend of chili powder, which will add a little heat and earthy flavors. Our Sedona Sand All-Purpose Rub is perfect as well, which has a little salt to perfectly season the bean dip.
- Lime – Squeeze a bit of fresh lime juice at the end to brighten the flavors if you’d like.
How to Make Homemade Bean Dip
If you’re cooking pinto beans from scratch, make sure they are extra soft. Canned beans are quite soft and work very well for this recipe, just make sure that you drain off the liquid.
- Saute the chopped onion and garlic for a few minutes over medium heat in a pan until just soft.
- Add all of the ingredients to a large food processor. Blend on high for a minute or two until almost smooth.
- Taste the flavor and adjust with salt and lime juice as needed. Continue to blend if you want a smoother bean dip.
Pour the bean dip into a serving dish and top with cotija cheese, pickled jalapenos, and your favorite salsa. Tortilla chips are the perfect vehicle to transport this creamy dip to your mouth.
I suppose fresh veggies work too, if you must!
Serving the Bean Dip
The good news is there is no waiting involved, you can eat this immediately!
Serve it as a dip alongside salsa, use it as part of a 7-layer dip, add it to a burrito or quesadilla, or warm it up in the oven with some cheese… the options are endless and tasty.
Pinto bean dip should be stored in an airtight container in the refrigerator. Consume within 3-4 days, if you don’t get up in the middle of the night and eat it all while the family is asleep. Seriously, good luck.
Do you eat pinto bean dip hot or cold?
You can enjoy it either way, which makes this recipe so incredibly flexible.
To warm it up, use a microwave-safe dish or heat it slowly on the stovetop. You can also place it in the oven with some cheese sprinkled on top for a warm cheesy bean dip!
Homemade Pinto Bean Dip Recipe
Break open that bag of tortilla chips and get the food processor going – it’s time to dip! At Chiles and Smoke, we’re here to bring people together with bold flavors, using spice and flames to ignite the food and friendships.
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Creamy Pinto Bean Dip
This tangy and spicy Pinto Bean Dip is not only bursting with flavor, but it’s also incredibly easy to make. With just a few simple ingredients and a blender, you can whip up a delicious dip that will have your taste buds dancing.
- Total Time: 10 minutes
- Yield: About 3 cups 1x
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped sweet onion
- 2 garlic cloves, chopped
- 2 cups pinto beans, drained (or 15-ounce can)
- 6 slices pickled jalapenos
- 2 teaspoons pickled jalapeno brine
- 1 teaspoon chili powder
- Juice of 1 lime
- Salt to taste
Instructions
- Heat the olive oil over medium heat in a saucepan. Once warm, add the onions and garlic, cooking for about 6 minutes until very soft.
- Add the onions and garlic to a food processor with the beans, pickled jalapenos, brine, and chili powder. Mix on high for a couple of minutes until almost smooth. Add salt and lime juice to taste, and pulse until your desired consistency.
- Serve immediately, or store in the fridge to keep fresh for up to 3-4 days. The dip can be warmed up in the mircowave or stovetop on low if serving warm.
Notes
- Top with cotija cheese or salsa for a burst of flavor.
- Add cheese and pop into the oven for a warm cheesy bean dip.
- If using homemade pinto beans, make sure they are very soft otherwise they will not blend smoothly.
- Prep Time: 5 minutes
- Cook Time: 5 mintues
- Category: Side Dish
- Method: Blending
- Cuisine: Appetizer
