4.8 from 18 votes
Refried Bean Dip Recipe
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.
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
10
Calories:
140 kcal
Course:
Appetizer
Cuisine:
Vegan
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion , chopped
- 2 garlic minced, cloves
- 1 jalapeño , chopped (white pith and seeds removed)
- 2 (15 oz.) cans pinto beans , drained and rinsed
- 1 teaspoon cumin ground
- ¾ teaspoon salt fine sea salt
- 2 tablespoons lime juice fresh
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 140
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.