Recipe credit
University of Minnesota Extension Department of Family, Health and Wellbeing staff
Ingredients
- 1 15-ounce can pinto beans, drained, rinsed (about 1 1/2 cups cooked)
- 1/2 cup salsa or picante sauce
- Optional: 1/4 cup chopped onion
- 1 clove of garlic, minced, or 1/8 teaspoon garlic powder
Directions
- Put all ingredients in bowl. Mash with fork until almost smooth. Or blend in blender or food processor until smooth.
- If desired, warm in microwave at 50% powder for 2-3 minutes. If still not warm, heat an additional 1-2 minutes.
- Serve.
Tips and variations
- Make cooked pinto beans from scratch to save money. Follow the instructions for the quick hot soak or overnight soak method found on Preparing dry beans and whole dry peas.
- Serve bean dip with cheese, tortilla chips, or whole wheat crackers.
- Serve leftover dip in pocket bread with ham and cheese. Warm in a microwave, if desired.
Nutritional info
Calories
79
Total fat
0.6 g
Saturated fat
0 g
Cholesterol
0 mg
Sodium
259 mg
Total carbohydrates
14.5 g
Dietary fiber
0.5 g
Protein
4.6 g
Total sugar
1 g
