Summer is a great time to incorporate chip and dip into your events. This pinto bean dip is a great way to add protein and fiber to your appetizers. Any dip can always be paired with many options like tortilla chips, carrots, celery sticks, and more.
1. Soak the dried pinto beans in cold water overnight
2. Pour off the water and place the soaked beans in a large 6-quart sauce pot
3. Add fresh water to the sauce pot and cover the beans by 3 – 4 inches.
4. Turn the heat to medium
5. Add the onion, garlic, and salt. Cover and lower temperature to a simmer for 2 – 4 hours.
6. Once the beans are very soft, drain off the liquid and save it for later use
7. Pour the beans into a food processor or blender OR use a fork to mash the beans.
8. Add the pico de gallo and reserved liquid. Pulse or mash until mostly smooth.
9. Add the Mexican blend cheese and pulse/mash until the cheese is melted into the dip. Spoon mixture into a serving bowl.
10. Top with a fresh scoop of pico de gallo and serve with tortilla chips or sliced veggies.
Chef’s Note: Older dried beans will take longer to cook.
Per Serving: Calories 108 kcal, Carbohydrates 17g, Protein 6g, Saturated Fat 2g, Sodium 238mg, Fiber 4g, Sugars 2g
This recipe was adapted from aspicyperspective.com.