Creamy Pinto Bean Dip Recipes

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CORIANDER-CHILE PINTO BEAN DIP



Coriander-Chile Pinto Bean Dip image

A spicy spin on the white-bean version, this pinto bean dip is surprisingly lean for its creamy texture.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 5m

Number Of Ingredients 9

1 can (15 ounces) pinto beans, rinsed and drained
1 tablespoon red-wine vinegar
2 tablespoons olive oil, plus more for drizzling (optional)
1 small garlic clove
1/2 teaspoon ground coriander
1/2 teaspoon paprika, plus more for garnish
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
Flatbread crackers, for serving

Steps:

  • In a food processor, combine beans, vinegar, oil, garlic, coriander, paprika, cayenne, and 2 tablespoons water.
  • Process until very smooth, about 1 minute, scraping down bowl as needed. Season with salt and pepper. Transfer to serving bowl, and garnish with paprika and a drizzle of olive oil, if desired.

PINTO BEAN DIP



Pinto Bean Dip image

Whenever there's a gathering, friends tell me, "Be sure to bring your bean dip!" With several delightful layers, this is more than a snack-some guests practically make a meal out of it. You'll need big chips to pick up all the scrumptious ingredients. -Claire Rademacher, Whittier, California

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 25-30 servings.

Number Of Ingredients 14

2 cans (15 ounces each) pinto beans, rinsed and drained
1-1/4 teaspoons salt, divided
1/4 teaspoon pepper
1/8 to 1/4 teaspoon hot pepper sauce
3 ripe avocados, peeled and pitted
4 teaspoons lemon juice
1 cup sour cream
1/2 cup mayonnaise
1 envelope taco seasoning
1 cup sliced green onions
2 medium tomatoes, chopped
1-1/2 cups shredded cheddar cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
Tortilla chips

Steps:

  • In a large bowl, mash beans with a fork; stir in 3/4 teaspoon salt, pepper and pepper sauce. Spread onto a 12-in. serving plate. , Mash avocados with lemon juice and remaining salt; spread over bean mixture. Combine the sour cream, mayonnaise and taco seasoning; spread over avocado layer. , Sprinkle with onions, tomatoes, cheese and olives. Serve with tortilla chips.

Nutrition Facts :

PERFECT PINTO BEANS



Perfect Pinto Beans image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 11h40m

Yield 12 servings

Number Of Ingredients 11

1 1/2 pounds pinto beans
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
3 thick-cut slices of bacon, cut into thirds
3 cloves garlic
2 bay leaves
1 medium onion, diced
1 red bell pepper, diced
Kosher salt and freshly ground black pepper

Steps:

  • Put the beans in a large bowl, cover with cold water and let soak overnight.
  • Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.

CREAMY PINTO BEAN DIP



Creamy Pinto Bean Dip image

Serve this lightly spiced bean dip with tortilla chips, spread it on tacos or quesadillas, or use it as a great base for building a batch of Ultimate Nachos.

Provided by Rhoda Boone

Categories     Dip     snack     Super Bowl     Bean     Onion     Wheat/Gluten-Free     Vegan     Vegetarian     Appetizer

Yield Makes 1 1/2 cups

Number Of Ingredients 10

1 tablespoon olive oil
1/3 cup chopped red onion
1 (15-ounce) can low-sodium pinto beans, rinsed and drained
2 garlic cloves, chopped
3 tablespoons chopped red bell pepper
3/4 teaspoon chili powder
1 1/2 teaspoons red wine vinegar
1/4 teaspoon dried oregano
3/4 teaspoon kosher salt, plus more
1/4 teaspoon freshly ground black pepper, plus more

Steps:

  • Heat oil in a large skillet over medium. Add onion and cook until softened, 4-5 minutes. Add beans, garlic, and bell pepper and cook, stirring, until softened and warmed through, 4-5 minutes. Stir in chili powder and cook until fragrant, about 1 minute more.
  • Pulse bean mixture, vinegar, oregano, 3/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water in a food processor, adding water by the tablespoonful if needed, until smooth. Taste and adjust seasoning. Serve warm or at room temperature.
  • Do Ahead
  • Bean dip can be made 3 days ahead. Store in an airtight container and chill.

PINTO BEAN DIP



Pinto Bean Dip image

Make and share this Pinto Bean Dip recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cheese

Time 45m

Yield 15 serving(s)

Number Of Ingredients 14

1 (29 ounce) can pinto beans, rinsed and drained
1 1/2 teaspoons salt, divided
1/4 teaspoon pepper
1/8-1/4 teaspoon hot sauce
3 large ripe avocados, peeled and pitted
4 teaspoons lemon juice
1 cup sour cream
1/2 cup mayonnaise
1 envelope taco seasoning mix
1 cup sliced green onion
2 medium tomatoes, chopped
1 1/2 cups shredded cheddar cheese
1 (2 ounce) can sliced ripe olives, drained
tortilla chips

Steps:

  • In a bowl, mash beans with a fork; stir in 3/4 t.
  • salt, pepper, and hot sauce.
  • Spread onto a 12-inch serving plate.
  • Mash avocados with lemon juice and remaining salt; spread over bean mixture.
  • Combine sour cream, mayonnaise, and taco seasoning; spread over avocado layer.
  • Sprinkle with onions, tomatoes, cheese, and olives.
  • Serve with tortilla chips.

Nutrition Facts : Calories 239.7, Fat 14.6, SaturatedFat 5.3, Cholesterol 19.8, Sodium 349.3, Carbohydrate 20.4, Fiber 8.6, Sugar 1.7, Protein 9.3

PINTO BEAN DIP



Pinto Bean Dip image

Just like the bean dip you buy in the store but a lot less expensive. The heat can be easily controlled.

Provided by PRESIDENTJIM

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 5m

Yield 6

Number Of Ingredients 9

1 (15 ounce) can pinto beans, rinsed and drained
1 tablespoon white vinegar
3 slices canned jalapeno pepper
1 teaspoon salt
½ teaspoon white sugar
¼ teaspoon paprika
¼ teaspoon onion powder
⅛ teaspoon garlic powder
⅛ teaspoon cayenne pepper

Steps:

  • Place pinto beans, vinegar, jalapeno pepper, salt, sugar, paprika, onion powder, garlic powder, and cayenne pepper in a food processor; blend until smooth.

Nutrition Facts : Calories 44.2 calories, Carbohydrate 7.9 g, Fat 0.4 g, Fiber 2.4 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 567.1 mg, Sugar 0.2 g

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