Creamy Pinto Bean Dip
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
50
Spice
24
Sweetness
60
Sourness
39
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1 tbsp
Olive Oil1 cup
Red Onion (chopped)3 tbsps
Red Bell Pepper (chopped)3 tsp
Chili Powder1.5 tsps
Red Wine Vinegar1 tsp
Oregano (dried)3 tsp
Kosher Salt (plus more)Directions:
1
Heat oil in a large skillet over medium
2
Add onion and cook until softened, 4–5 minutes
3
Add beans, garlic, and bell pepper and cook, stirring, until softened and warmed through, 4–5 minutes
4
Stir in chili powder and cook until fragrant, about 1 minute more
5
Pulse bean mixture, vinegar, oregano, 3/4 tsp
6
Salt, 1/4 tsp
7
Pepper, and 1/4 cup water in a food processor, adding water by the tablespoonful if needed, until smooth
8
Taste and adjust seasoning
9
Serve warm or at room temperature
10
Heat oil in a large skillet over medium
11
Add onion and cook until softened, 4–5 minutes
12
Add beans, garlic, and bell pepper and cook, stirring, until softened and warmed through, 4–5 minutes
13
Stir in chili powder and cook until fragrant, about 1 minute more
14
Pulse bean mixture, vinegar, oregano, 3/4 tsp
15
Salt, 1/4 tsp
16
Pepper, and 1/4 cup water in a food processor, adding water by the tablespoonful if needed, until smooth
17
Taste and adjust seasoning
18
Serve warm or at room temperature
19
Do Ahead Bean dip can be made 3 days ahead
20
Store in an airtight container and chill
21
Bean dip can be made 3 days ahead
22
Store in an airtight container and chill