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Make the BEST homemade Pinto Bean Dip with just 5 ingredients in 5 minutes! It’s a creamy, flavorful dip or spread for potlucks, parties, & taco Tuesdays!
Why You’ll Love Creamy Pinto Bean Dip
Whether it’s game day, a picnic, potluck, BBQ, party, taco Tuesday, or you’re just craving chips and dips, this super quick, simple, and delicious pinto bean dip has cemented its place as one of our top ‘must-make’ dips. Why?
- Bean salsa dip needs just 5 simple, inexpensive, pantry-friendly ingredients.
- It uses pre-made ingredients, like canned beans and jar salsa, for ultimate ease.
- This pinto bean dip recipe can be thrown together in just minutes.
- It’s thick and creamy with a surprisingly complex flavor that’s savory, spicy, and delicious.
- Easy to customize in several ways – including spice level.
- Diet-friendly – including gluten-free, dairy-free, oil-free, and vegan.
- It’s loaded with fiber, plant-based protein, and various nutrients, but little fat.
- It’s versatile! Enjoy it warm or chilled, as a dip or spread, as an appetizer, side, or snack.
If you love bean dip with pinto beans, why not try other homemade bean dip recipes? Like refried bean dip, white bean dip, chipotle white bean dip, or curry bean dip.
The Ingredients and Substitutions
You might also want to add some salt if preferred.
What Could I Add To Pinto Bean Dip?
- Seasonings: Add any of the seasonings below to increase the depth and flavor. Start with a small pinch and increase to taste.
- Garlic powder
- Onion powder
- Smoked paprika
- Chili or cayenne pepper
- Dried oregano
- Taco seasoning (low sodium if preferred)
- Lime juice: A splash of fresh lime juice (or lemon juice/ vinegar) will add a subtle yet noticeable ‘brightness’ to the bean dip recipe.
- ‘Cheesy’ bean dip: We prefer to make bean dip with vegan cheese when serving it warm. Add your favorite vegan shredded cheese, like a sharp Cheddar.
- Fresh herbs: Like cilantro and/or green onions to garnish.
- For creaminess: Add dairy-free cream cheese, vegan yogurt, or dairy-free sour cream (between ¼-½ cup).
How to Make Pinto Bean Dip
Step 1: First, drain and rinse the canned beans. Then, transfer all the ingredients to a food processor and process until smooth.
- A blender/stick blender will also work, though it may not become as smooth.
Step 2: Give the bean salsa dip a taste and adjust any of the seasonings to taste, then enjoy!
- Optionally, garnish the bean dip with salsa, diced tomatoes, black olives, jalapeño slices, minced red onion, diced avocado, shredded vegan cheese, cilantro, hot sauce, etc.
Pro Recipe Tips
- To adjust the texture: Adjust how much you pulse the ingredients for a chunky vs. smooth dip. Alternatively, leave a portion of beans only lightly mashed, then puree the rest.
- Adjust the consistency: Optionally add some water for a thinner dip.
- To adapt the heat: Change how much chili you use, or the variety of chili.
- Taste and adjust: After blending, taste the dip and adjust any of the seasonings, including adding salt, if preferred.
FAQs
Yes, you can enjoy it chilled, at room temperature, or warm/hot (optionally sprinkled with vegan cheese, then baked at 350F/175C for 15-20 minutes).
Absolutely. Soak the beans overnight, then cook them covered with 3 inches of water until tender (the older the beans, the longer they take. Or cook them in an Instant Pot), drain and rinse, then go ahead with the recipe. You’ll need 1 ½ cups of cooked beans to replace a can of beans.
Storage Instructions
Leftover pinto bean dip can be stored in an airtight container in the fridge for 3-4 days. It’ll taste even better on day two!
Alternatively, freeze leftover dip in an airtight container (with headspace) for 2-3 months. Then, allow it to thaw in the fridge overnight.
If you wish to reheat the dip, use a microwave or stovetop. Add a splash of water or broth, if needed, to bring the warm bean dip back to your preferred consistency.
Serving Recommendations
Enjoy this pinto bean dip as a dip or spread with:
- Tortilla chips or pita chips
- Crackers
- Crudites (carrot, cucumber, celery, etc., sticks)
- With vegan nachos
- In vegan burritos, enchiladas, and tacos
- As part of a grain bowl or burrito bowl
You can also use this pinto bean dish to make 5 or 7-layer bean dip with layers of taco-seasoned vegan sour cream, guacamole, salsa, and shredded vegan cheese, topped with olives, green onions, and chopped tomatoes and/or lettuce.
Pinto Bean Dip
Video
Ingredients
- 1 (15-ounce) can of pinto beans, drained
- ⅓ cup of salsa
- ½ to 1 of a fresh jalapeno (depending on spice preference)
- 3 tablespoons of nutritional yeast
- 2 teaspoons of cumin
Instructions
- In a food processor, combine the beans, salsa, jalapeno, nutritional yeast, and cumin and wiz until completely creamy.
Notes
- To adjust the texture: Adjust how much you pulse the ingredients for a chunky vs. smooth dip. Alternatively, leave a portion of beans only lightly mashed, then puree the rest.
- Adjust the consistency: Optionally add some water for a thinner dip.
- To adapt the heat: Change how much chili you use, or the variety of chili.
- Taste and adjust: After blending, taste the dip and adjust any of the seasonings, including adding salt, if preferred.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
absolutely fantastic! so easy!
Gotta love an easy dip recipe!! So glad you enjoyed it 🙂
Love this pinto bean dip! So good!
This is my favorite go to bean dip! So easy! I’ve made it with pinto beans, chick peas, and just made it with black beans and all are delish! I like to use a whole jalapeno because we like spice and I use the Kirkland brand salsa. I always add a little more liquid like more salsa or leftover bean juice from cooking the dried beans. YUM I can’t wait for lunch! We scoop it with chips or spread on bread if making a sandwich!
Love this! It’s such a versatile dip!