Tex-Mex Bean Dip
I came up with this recipe using pantry staples because I had guests on the way and it was a hit! I served it room temp the first time and it was great. Then a few days later it was requested again and I served it as a hot dip topped with cheese! It would also make a great lo-cal base for taco dip instead of the traditional cream cheese base!!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 tbsp. oil (i use evoo)
- 1 large onion sliced
- 1 1/2 tsp. garlic minced
- 1 15 oz. can pinto beans (red, black, or kidney works too)
- 1/3 c. reserved bean liquid
- 1/3 c. water
- 2 tbsp. taco seasoning
- 1/4 to 1/2 tsp. spicy seasoned salt blend
- fresh cracked black pepper to taste
- Carbohydrate 10.64830375 g
- Cholesterol 0.3996 mg
- Fat 2.45886175 g
- Fiber 2.91000120296702 g
- Protein 2.99581425 g
- Saturated Fat 0.4474093875 g
- Serving Size 1 1 Serving (95g)
- Sodium 258.677187500334 mg
- Sugar 7.73830254703298 g
- Trans Fat 0.1686021625 g
- Calories 75 calories
1) Saute the first three ingredients for about 5 minutes or until onions are soft. 2) Add remaining ingredients and cook an additional 5 minutes until everything is heated through and sauce is thickened a bit. 3) Pour into a food processor and blend to desired consistency. You may need to add a bit more water depending on how thick or thin you prefer your dip) 4) Serve in a bowl with tortilla chips for dipping. **OR spread on a platter and top with shredded cheese and sour cream for a "deluxe" version!!
