Recipe by PRESIDENTJIM
"Just like the bean dip you buy in the store but a lot less expensive. The heat can be easily controlled."
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1 (15 ounce) can
pinto beans, rinsed and drained
canned jalapeno pepper
My son is addicted to the Restaurant Style Chicken Nachos recipe on this site, so I always have tortilla chips on hand. I was looking for something else to go with the chips -- I love nachos, but unlike Mr. Pickypants, I get tired of them -- and found this recipe. I followed the recipe almost exactly -- I have no tolerance for heat in my food, so I omitted the jalapenos (and indeed, that mere 1/8 t. of cayenne was at my threshold!). This dip is light and flavorful, nothing like the heavy, pasty stuff that comes in a can; and it took just a few minutes to make! Thanks, PresidentJim; you have my vote! 3/10/2014: Just a couple of notes: If you drain the beans well, you will get a thicker dip. And although you will think it needs salt, don't do it! You'll get plenty of salt from the chips.
This dip is wonderful! My hubby loved it! I did add 2 roasted green chilies, 1/8 tsp. of garlic salt and a pinch of cumin. No more buying the little can of bean dip!
I liked this recipe but I thought it was a little too salty for my taste. I will be making it again but cutting the salt down. Also, 3 jalapeno slices do not give a lot of heat. I would recommend trying it and then adding more to your liking.
I've made a similar recipe of my own. You can also add fat free Greek yogurt for extra calcium and protein. Also works well with whole roasted garlic cloves and smoked paprika.
* Percent Daily Values are based on a 2,000 calorie diet.
Pinto Bean Dip
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 4
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