Bean dip

A bowl of refried beans
Recipe credit

University of Minnesota Extension Department of Family, Health and Wellbeing staff

About this recipe

Serving size
1/4 cup
Time to make
10 minutes preparation
Special criteria


  • 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


  1. Put all ingredients in bowl. Mash with fork until almost smooth. Or blend in blender or food processor until smooth. 
  2. If desired, warm in microwave at 50% powder for 2-3 minutes. If still not warm, heat an additional 1-2 minutes. 
  3. 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

Total fat
0.6 g
Saturated fat
0 g
0 mg
259 mg
Total carbohydrates
14.5 g
Dietary fiber
0.5 g
4.6 g
Total sugar
1 g