A simple game day appetizer that is sure to be a hit! This Homemade Bean Dip Recipe is a flavorful blend of pinto beans, green chilies, spices and lots of cheese!
Homemade Refried Bean Dip
I make this tasty homemade bean dip recipe several times a month. It tastes great with chips or rolled up in a tortilla for an amazing bean burrito!
While this bean dip does take a bit of time to make. Most of that time is inactive.
Easy: Soak. Cook. Mash. Eat.
I prefer to eat this bean dip burrito style.
But man oh man, it is so dipp-able!
First and most importantly, it IS worth the extra effort to make bean dip starting with dried pinto beans. There is a time and place for canned beans . . . this is not that time or that place.
I prefer a chunky bean dip. So instead of an immersion blender, I use a simple hand held masher.
- 16 oz Dried Pinto Beans
- 6 Cups Water or Chicken Stock
- 1 Tb Cumin
- 1 tsp Chili Powder
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Ground Pepper
- 4 oz Can of Green Chilies
- 14.5 oz Can of Diced Tomatoes
- 1/2 tsp Salt, or more to taste
- 2 Cups Shredded Colby/Jack Cheese
- Soak the dried pinto beans in cold water overnight. (check for rocks and funky beans)
- After beans have soaked, drain and rinse the beans.
- Transfer to a large pot and add the 6 cups of water or chicken stock.
- Bring the beans to a simmer over medium heat.
- Add the cumin, chili powder, onion powder, garlic powder and pepper.
- Decrease heat to medium/low, partially cover pot with lid. (leave the lid cracked)
- Continue to lightly boil. Check beans after an hour of cooking. Beans should be cooked within an hour and a half or so.
- The beans will be soft and there will be some liquid still remaining. (if the liquid has boiled off, add a bit more)
- Add the green chilies and diced tomatoes.
- Continue cooking with the lid off for 15-20 minutes while stirring frequently. (watch it very closely because it will burn)
- Once most of the liquid has cooked off, decrease heat to low.
- Add 1/2 tsp salt and mash with potato masher for a chunky dip. Or use an immersion blender for a smooth bean dip.
- Add the shredded cheese and stir until melted.
- Taste and add more salt if needed.
- Serve hot, room temperature or cold.
This recipe yields approximately 7 cups of bean dip.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 221Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 27mgSodium 438mgCarbohydrates 21gFiber 7gSugar 3gProtein 14g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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