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Mexican Pinto Bean Dip

Mexican Pinto Bean Dip recipe image
This warm Mexican pinto bean dip is the ultimate crowd-pleaser for game day parties or casual weeknight snacks. The creamy texture comes from pureeing cooked pinto beans, which are then simmered with water to create a smooth base. Shredded Monterey Jack cheese melts into the mixture, adding a rich, savory depth that balances the heat. A generous splash of hot green salsa verde provides a bright, tangy kick, while chili powder enhances the earthy flavor profile. It&# 226;ÂÂs simple to make with pantry staples and comes together in under thirty minutes. Serve it bubbling hot in a chafing dish with sturdy tortilla chips, crusty rye bread, or fresh vegetable sticks for dipping.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 340.0
Dietary: Vegetarian
Description
This warm Mexican pinto bean dip is the ultimate crowd-pleaser for game day parties or casual weeknight snacks. The creamy texture comes from pureeing cooked pinto beans, which are then simmered with water to create a smooth base. Shredded Monterey Jack cheese melts into the mixture, adding a rich, savory depth that balances the heat. A generous splash of hot green salsa verde provides a bright, tangy kick, while chili powder enhances the earthy flavor profile. It&# 226;ÂÂs simple to make with pantry staples and comes together in under thirty minutes. Serve it bubbling hot in a chafing dish with sturdy tortilla chips, crusty rye bread, or fresh vegetable sticks for dipping.
Ingredients
  • 3 cup Pinto Beans; Cooked
  • 1/4 cup Water
  • 1/2 cup Monterey Jack; Shredded
  • 1/2 cup Chili Powder
  • 1 1/2 teaspoon Salsa Verde; Hot Green Salsa
Directions
  1. 1
    Place the cooked pinto beans in a blender or food processor and puree until you reach a coarse paste consistency.
  2. 2
    Transfer the bean paste into a saucepan and add the water.
  3. 3
    Place the saucepan over medium heat and stir the mixture to combine.
  4. 4
    Add the shredded Monterey Jack cheese, chili powder, and hot green salsa to the saucepan.
  5. 5
    Stir continuously until the cheese is fully melted and the dip is smooth and well-blended.
  6. 6
    Reduce heat to low and simmer gently for about 5 minutes, stirring occasionally to prevent sticking.
  7. 7
    Transfer the hot dip to a chafing dish or serving bowl.
  8. 8
    Serve immediately with tortilla chips, black cocktail rye bread, bell peppers, celery, or cheese sticks.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 340.0kcal
% Daily Value *
Total Fat 5.2g8%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 710.5mg30%
Total Carbohydrate 62.8g21%
Dietary Fiber 26.4g106%
Sugars 4.3g
Protein 20.1g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bean, beans, blending, chili, cooked, dip, green, hot, jack, mexican, monterey, pinto, powder, salsa, shredded, simmering, vegan, vegetables, verde
Read it online: https://www.chefs-mate.com/recipe/mexican-pinto-bean-dip/