The Best Homemade Bean Dip Recipe
User Reviews
5
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Prep Time
3 mins
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Cook Time
35 mins
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Total Time
38 mins
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Servings
20
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Calories
108 kcal
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Course
Appetizer, Condiments, Snacks
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Cuisine
Mexican
The Best Homemade Bean Dip Recipe
Description
This recipe starts with dried pinto beans soaked overnight or pressure cooked without soaking. The beans are slowly simmered with smashed garlic, sweet onion wedges, and salt till very tender. The cooking liquid is reserved to help blend the beans into a smooth yet thick dip after pureeing with pico de gallo.
After pureeing, the dip can be topped with shredded Mexican blend cheese and heated to melt the cheese for a flavorful, creamy bean spread. The ingredients provide a balance of savoriness from the beans and cheese combined with fresh, zesty notes from pico de gallo.
The recipe offers a quicker shortcut substituting canned drained pinto beans, sautéeing onions and garlic, then heating before pureeing. Stored airtight, leftover dip lasts up to three days refrigerated and can be reheated gently.
Ingredients
- 1 pound pinto beans dried
- ½ sweet onion peeled and cut into wedges, large
- 4-6 cloves garlic smashed
- 1 cup Pico de Gallo
- 1 cup Mexican blend cheese shredded
- 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.
Notes
- You can use canned pinto beans for a faster prep by sautéing onions and garlic before blending.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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