Tex-Mex Bean Dip

Tex-Mex Bean Dip

2 reviews, 3 star(s). 50% would make again

Ready in 1h

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!!


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

Original recipe makes 8 Servings



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!!

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Love, love, love this speedy, delicious, low-cal dip that can be made in minutes for those unexpected little visits that pop up every now and then!! Very crowd pleasing and party friendly!!
tripletmama 4y ago

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