Refried Bean Dip Recipe

Name: Refried Bean Dip Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 10 serving
Ingredients: 1 tablespoon olive oil; 1 small yellow onion; 2 garlic cloves; 1 Jalapeño; 2 (15 oz.) cans pinto beans; 1 teaspoon ground cumin; ¾ teaspoon fine sea salt; 2 tablespoons fresh lime juice

User Reviews

4.8

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
10
Calories
140 kcal
Course
Appetizer
Cuisine
Vegan

Refried Bean Dip Recipe

Dana Benson

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This Bean Dip tastes like the Frito Lay version I grew up with! Made with pinto beans, sauteed veggies, and spices, you can blend it together in just minutes for an easy snack.

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Ingredients

Servings

1 tablespoon olive oil
1 small yellow onion , chopped
2 garlic cloves , minced
1 Jalapeño , chopped (white pith and seeds removed)
2 (15 oz.) cans pinto beans , drained and rinsed
1 teaspoon ground cumin
¾ teaspoon fine sea salt
2 tablespoons fresh lime juice

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Instructions

Heat the olive oil in a skillet over medium-high heat, then saute the onion, and jalapeno until they start to soften, about 4 minutes. Add in the garlic and stir for 1 more minute, then turn off the heat and set the pan aside.
In a blender or food processor, add the drained beans, cumin, salt, and lime juice. Add in the sauteed vegetables, then secure the lid and start blending. Stop and scrape down the sides of the machine, if needed, and blend until smooth.
Taste the dip and make any adjustments as you see fit, adding an extra pinch of salt if needed. For extra flavor, add a handful of fresh cilantro leaves or a few jarred jalapeno slices, and blend again. Transfer the dip to a serving bowl, add any garnishes you like, and serve right away with chips or sliced veggies.
Leftover dip will keep well in an airtight container in the fridge for up to 5 days. It will thicken slightly when chilled.

Notes

Nutrition information is for roughly a 1/4 cup of dip, assuming you get 2 1/2 cups total from this recipe. This information is automatically calculated and is just an estimate, not a guarantee.
Safety Tip: Fresh jalapeño juice can cause a burning sensation when it touches your skin or eyes, so be careful when removing their seeds and chopping them. You can skip this ingredient and use a few jarred jalapeno slices if you prefer.
Variations: Skip the chopping and sauteeing step and use a 4-ounce can of green chiles to replace the onion, garlic, and fresh jalapeno. In this case, I recommend adding a few jarred jalapeno slices, too. Fresh cilantro is also a delicious addition!
Update Note: This recipe was updated in March 2024 to be easier to blend. You can find the original recipe here if you prefer.

Nutrition Information

Show Details

Calories 140kcal (7%) Carbohydrates 24g (8%) Protein 8g (16%) Fat 2g (3%) Saturated Fat 0.3g (2%) Polyunsaturated Fat 0.4g Monounsaturated Fat 1g Sodium 176mg (7%) Potassium 394mg (11%) Fiber 8g (32%) Sugar 1g (2%) Vitamin A 19IU (0%) Vitamin C 4mg (4%) Calcium 44mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 140 kcal

% Daily Value*

Calories	140kcal	7%
Carbohydrates	24g	8%
Protein	8g	16%
Fat	2g	3%
Saturated Fat	0.3g	2%
Polyunsaturated Fat	0.4g	2%
Monounsaturated Fat	1g	5%
Sodium	176mg	7%
Potassium	394mg	8%
Fiber	8g	32%
Sugar	1g	2%
Vitamin A	19IU	0%
Vitamin C	4mg	4%
Calcium	44mg	4%
Iron	2mg	11%