5 from 22 votes
The Best Homemade Bean Dip Recipe
The Best Homemade Bean Dip combines cooked pinto beans, sweet onion, garlic, and pico de gallo into a smooth, flavorful dip topped with melted Mexican blend cheese. The beans are simmered until soft whether soaked and cooked on stovetop or pressure cooked, then pureed with the fresh salsa and reserved bean liquid to reach a creamy consistency.
Prep Time
3 mins
Cook Time
35 mins
Total Time
38 mins
Servings:
20
Calories:
108 kcal
Course:
Appetizer, Condiments, Snacks
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 20 Serving
Amount Per Serving
Calories 108
% 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.