I hope you’re not tired of seeing recipes for dips in honor of the upcoming Super Bowl! Because I have one more for you.
I gotta be honest with you, this came out WAY better than I was expecting. Bean dips don’t usually knocks my socks off, and I anticipated having to add a ton of ingredients to make it taste really good. I was so wrong! This dip is full of flavor and is so rich and creamy tasting that you won’t believe how healthy it is. Jason didn’t believe me when I said there was no cheese or mayo in it at all.
Creamy Pinto Bean Dip
Prep Time: 15 minutes
Cook Time: 5 minutes
Keywords: food processor blender vegan vegetarian beans Super Bowl Southwest
Ingredients (serves 8)
- 2 c. canned pinto beans, rinsed and drained
- 6 cloves garlic
- 1/2 c. chopped onion
- 1/4 c. chopped bell pepper
- 2 T. chopped cilantro
- 2 t. apple cider vinegar
- 1 sun-dried tomato half
- 1/2 t. cumin
- 2 t. salt
- 1/2 t. black pepper
- 2 T. olive oil
In a medium skillet, warm the olive oil over medium heat.
When the pan is hot, add the bell pepper and onion and cook until they are tender and just begin to brown.
Add the garlic and cilantro to the pan and toss until the garlic is toasted. Remove the pan from the heat.
In the bowl of a food processor or blender, add in the beans, cumin, salt, pepper, tomato, vinegar, and the aromatics from your pan (with all the oil).
Blend until super smooth, scraping down the sides of the bowl as necessary.
Serve and enjoy, with a sprinkle of cayenne of paprika on top if you like!
I’m not going to lie to you, I haven’t watched a Superbowl in probably 15 years. This Sunday I will be eating some Bang Bang shrimp and sipping on a birthday cocktail instead of watching the game! But game or no game, this dip is delicious and even Jason (who can be quite resistant to healthy dishes) didn’t mind helping himself.
I didn’t mind either! I pretty much sat myself down and ate a bowl of this for lunch.
Thanks for reading!