5.0 from 18 votes
Refried Bean Dip
My Refried Bean Dip is a quintessential Tex Mex appetizer, with plenty of heat and a bit of sweetness from chipotle and bell peppers.
Prep Time
10 mins
Total Time
10 mins
Servings: 8
Calories: 21 kcal
Course:
Appetizer
Cuisine:
Tex-Mex
Ingredients
- 1 bell pepper seeded and rough chopped
- 1/2 onion
- 1 chipotle pepper
- 16 oz refried beans (See Note 1)
- 1 tsp red wine vinegar
- 1 tsp tabasco
- 1/2 tsp ground cumin
- 1/2 tsp chili seasoning
- 1/2 tsp salt
- 1/2 tsp garlic powder
Garnish
- 2 tbsp cotija cheese crumbled
- 2 tbsp queso fresco crumbled
- 2 tbsp cilantro chopped
Instructions
- In a food processor pulse the bell pepper, onion and chipotle pepper until chopped. Add the beans, vinegar, hot sauce, cumin, salt, chili powder, and garlic powder.
- Puree until smooth, scraping down sides if needed.
- Garnish with crumbled queso fresco or cotija cheese and chopped cilantro. Serve at room temperature (or warm if you prefer) with chips of choice.
Cup of Yum
Notes
- I prefer to use my own refried beans, but feel free to use canned (16 oz can).
Nutrition Information
Calories
21kcal
(1%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
4mg
(1%)
Sodium
244mg
(10%)
Potassium
41mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
572IU
(11%)
Vitamin C
20mg
(22%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 21
% Daily Value*
| Calories | 21kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 244mg | 10% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 572IU | 11% |
| Vitamin C | 20mg | 22% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.