Perfectly Spiced Bean Dip

2013-10-02
  • Yield : 2 cups
  • Prep Time : 5m
  • Cook Time : 5m
  • Ready In : 15m

Perfect for a weeknight dinner, party, or potluck, this easy dip takes simple beans to the next level.  It’s creamy, perfectly spiced and out of this world tasty. Naturally vegan and gluten-free, it also packs a punch of much needed fiber and healthy plant based protein. Serve it with warmed  tortillas or tortilla chips and enjoy how easy it is to throw together.

Ingredients

  • 1 can pinto beans, drained
  • 3 cloves garlic, chopped
  • 1 medium onion, chopped
  • 1/4 cup pepper of choice (anaheim, pasilla, jalapeno, etc), chopped
  • 1 tsp sea salt
  • 1 Tbsp chili powder
  • 1 Tbsp nutritional yeast (optional)
  • 1 tsp oregano
  • 1/2 tsp fresh lemon or lime juice
  • 1 Tbsp olive oil

Method

Step 1

In a skillet saute chopped onion, garlic, and peppers in the tablespoon of oil, 4-5 minutes until softened and fragrant.

Step 2

When veggies are beginning to brown, transfer them to bowl of food processor, add beans and all remaining ingredients. Puree for 2 minutes until rich and creamy.

Step 3

Transfer dip to a small pot and keep warm on stove until ready to serve.

Step 4

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

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Comments (8)

  1. posted by Jessica @ Dairy Free Betty on October 2, 2013

    I like the idea of cooking the onions and garlic first – I always find raw garlic in hummus too strong!

      Reply
  2. posted by Toni on October 21, 2013

    Renee! I just made this and it’s delicious. I used my blender and I had to sub out the chili powder because I ran out (who runs out of chili powder?!), but I used a little Cumin instead. I’m excited to try it the perfectly spiced way soon. Thanks!

      Reply
  3. posted by Renee Press on October 22, 2013

    Toni,
    Thats wonderful! I’m so glad you liked it 🙂

      Reply
  4. posted by Starr Pack on January 14, 2014

    We absolutely Looooooooooooooooooooooooooooooooooovvvee this bean dip. We discovered it in Week 1 challenge and we can not say enough about how delishious this is. Love it.

      Reply
    • posted by Renee Press on January 14, 2014

      Makes my day to hear how much you love it! Remember to share the recipe with those you love, the more folks who know what GOOD plant based foods taste like, the better 🙂 Thank you for your feedback! Best- Renee

        Reply
  5. posted by fittingintovegan on April 3, 2014

    Oooh, yum. Gonna def try!

      Reply
  6. posted by Kate on July 30, 2017

    Fantastic. The only change I made was a substitution of the raw garlic with two heads of roast garlic (because I needed to use it up) and I added a sprinkle of cumin because … it’s cumin!!

      Reply

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