Snappy Bean Dip

This Snappy Bean Dip is a crowd-pleasing blend of creamy Idaho Pinto beans, tangy lemon juice, and just enough jalapeno to wake up your taste buds. The addition of Worcestershire sauce and mayonnaise creates a rich, savory texture that pairs perfectly with crisp raw vegetables or crunchy corn chips. It&# 226;ÂÂs an effortless appetizer that requires minimal prep time but delivers maximum flavor. Ideal for game day gatherings, summer picnics, or a quick snack on busy weeknights, this dip brings a home-style comfort to any table. The balance of acidity and heat makes it refreshing rather than heavy, ensuring it complements a wide variety of dippers. Simple ingredients come together to create a memorable, versatile spread that guests will love.

Cuisine: Global

Courses: Appetisers

Difficulty: Intermediate

Servings: 1

Calories: 116.6

Dietary: Gluten-free, Vegetarian

Description

This Snappy Bean Dip is a crowd-pleasing blend of creamy Idaho Pinto beans, tangy lemon juice, and just enough jalapeno to wake up your taste buds. The addition of Worcestershire sauce and mayonnaise creates a rich, savory texture that pairs perfectly with crisp raw vegetables or crunchy corn chips. It&# 226;ÂÂs an effortless appetizer that requires minimal prep time but delivers maximum flavor. Ideal for game day gatherings, summer picnics, or a quick snack on busy weeknights, this dip brings a home-style comfort to any table. The balance of acidity and heat makes it refreshing rather than heavy, ensuring it complements a wide variety of dippers. Simple ingredients come together to create a memorable, versatile spread that guests will love.

Ingredients

3/4 cup Idaho Pinto beans
1/2 Lemon; juiced
2 tablespoon Mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Canned jalapeno peppers
3/4 teaspoon Salt
3 tablespoon Chopped green onions

Directions

1
Prepare the beans by soaking and cooking according to package directions if using dried beans, or drain and rinse if using canned beans.
2
Drain the cooked beans thoroughly.
3
Place the beans in a blender container.
4
Add the lemon juice, mayonnaise, Worcestershire sauce, jalapeno peppers, salt, and 2 tablespoons of the chopped green onions to the blender.
5
Blend until the mixture is smooth and creamy.
6
Alternatively, mash the beans into a puree with a fork and stir in the remaining ingredients by hand.
7
Transfer the dip to a serving bowl.
8
Garnish with the remaining 1 tablespoon of chopped green onions.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 116.6kcal

% Daily Value *
Total Fat 5.9g10%
Saturated Fat 0.9g5%
Cholesterol 1.1mg1%
Sodium 122.1mg6%
Total Carbohydrate 12.4g5%
Dietary Fiber 4.1g17%
Sugars 0.6g
Protein 4.2g9%

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

Note

Use Bean Dip as a Spread: For a tasty open-face sandwich, spread the Snappy Bean Dip over slices of buttered bread. Sprinkle with grated Cheddar cheese and broil until heated and the cheese melts.

Substitution: One (15 oz.) can of pinto beans, drained, may be substituted for cooked dried Idaho Pinto beans to save time.

Serving Suggestion: Serve as a dip with crisp raw vegetables like carrot sticks and celery, or with corn chips.

Yield: Makes about 1-1/2 cups of dip.

Keywords: bean, beans, dip, pinto, jalapeno, lemon, mayonnaise, worcestershire, appetizer, snack, vegan, creamy, spicy, party, blender, spread, quick, easy, homemade, vegetarian, chips

Read it online: https://www.chefs-mate.com/recipe/snappy-bean-dip/