The Best Homemade Bean Dip Recipe
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
3 mins
-
Cook Time
3 mins
-
Total Time
38 mins
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Servings
20
-
Calories
108 kcal
-
Course
Appetizer, Condiments, Snacks
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Cuisine
Mexican
The Best Homemade Bean Dip Recipe
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The Best Homemade Bean Dip Recipe - It's easy to make delicious, creamy, scoop-able bean dip right at home! Our restaurant-style bean dip recipe can be made on the stove or using an Instant Pot, with dried or canned beans.
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Ingredients
- 1 pound dried pinto beans
- ½ large sweet onion, peeled and cut into wedges
- 4-6 cloves garlic smashed
- 1 cup Pico de Gallo
- 1 cup shredded Mexican blend cheese
- 1 teaspoon salt
Instructions
Stovetop Method:
- To make on the stovetop, soak the beans in cold water overnight.
- Then pour off the water and place the soaked beans in a large 6 quart sauce pot. Pour fresh water into the pot, covering the beans by 3-4 inches.
- Turn the heat to medium. Add the onion, garlic, and salt. Cover and simmer for 2-4 hours. *The older the dried beans are, the longer they will take to cook.
Instant Pot Method:
- You do not have to soak the beans if pressure cooking them. Place them in the Instant Pot, with the onions, garlic, salt, and 5 cups water.
- Set on Pressure Cook High for 35 minutes. Then preform a Natural Release. Once the steam button has dropped it is safe to open the lid. *If the beans are too firm, pressure cook for 5-10 more minutes, then perform a quick release.
Bean Dip Prep:
- Once the beans are very soft, drain off the liquid and reserve for later use.
- Pour the beans into a large food processor. Add the pico de gallo and 1 cup of reserved liquid. Pulse until mostly smooth. Then add the shredded cheese and pulse a few more times to melt the cheese into the beans. If you like your bean dip to be looser, add another ¼ to ¾ cups of cooking liquid.
- Top with a fresh scoop of pico de gallo on top, and serve with tortilla chips or veggies.
Equipments used:
Notes
- For a quickie version, swap 3 cans of drained pinto beans for the dried beans. Sauté the onions and garlic. Then add the beans and heat them on the stovetop before pureeing. You may need to add some additional water or vegetable broth to loosen the dip. Taste, then season with salt as needed.
- For a quickie version, swap 3 cans of drained pinto beans for the dried beans. Sauté the onions and garlic. Then add the beans and heat them on the stovetop before pureeing. You may need to add some additional water or vegetable broth to loosen the dip. Taste, then season with salt as needed.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Information
Show Details
Serving
0.25cup
Calories
108kcal
(5%)
Carbohydrates
17g
(6%)
Protein
6g
(12%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
5mg
(2%)
Sodium
238mg
(10%)
Potassium
333mg
(10%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
90IU
(2%)
Vitamin C
3mg
(3%)
Calcium
65mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 108kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 238mg | 10% |
| Potassium | 333mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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