I used this dip for the bottom of a 7 layer dip. This bean spread is better than the refrito beans I usually make. Nice mild flavorsĭelicious! I had some dip left over, so for lunch today I spread it over a store-bought tostada, topped it with homemade salsa, lettuce chiffonade and avocado slices. Great with fritos! I cooked the bell pepper with the onion till tender. Then, add the shredded cheese and pulse a few more times. Pulse until mostly smooth but not liquified. Add the pico de gallo and 1 cup of the reserved liquid. It still was too bland for our Super Bowl crowd. To make the best restaurant-style bean dip at home, simply: Pour the cooked pinto beans (or drained canned beans) into a large food processor. So I added and added stuff like jalapeño peppers, cumin, lime juice, etc. Great with tortilla chips and plan to serve with crudites. Best with Juanita's tortilla chips.ĭelicious! I doubled the recipe for a gathering tomorrow and turned out great! I added one small diced rocoto pepper to sautee with the red pepper and garlic. While tasting it, I ended up devouring half of it, so I had to make another batch for the party. I made a batch for a potluck where the hosts were vegan. i would like to used something other than water.ĭelicious. I added more red onion and bell pepper than called and a little more than 1/4 cup of water. If your dip is too thick for your liking, add a little water to achieve the desired consistency.
Blend until the beans are a smooth consistency.
It could use a little kick, maybe a jalapeno. Add your kidney beans, garlic, salt, pepper and olive oil to a blender or food processor. I thought the Frito brand that comes out of a can was somewhat better. I have made other bean dips before but this was so simple and so good and so quick!Ī bit bland.
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