This spiced refried bean dip is made with creamy beans, spices, and your favorite peppers.  It’s flavorful, packs a punch and is best served warm with crispy tortilla chips or warmed tortillas.

 Ingredients – 1 Tbsp of olive oil – 1 medium yellow onion, chopped – 3 garlic cloves, chopped – ¼ C of pepper of choice (anaheim, pasilla, jalapeno, etc), chopped – 1 (15-oz) can of pinto beans, drained and rinsed – 1 tsp of sea salt – 1 Tbsp of chili powder – 1 Tbsp of nutritional yeast (optional) – 1 tsp of oregano – ½ tsp of fresh lemon or lime juice

Instructions – In a medium skillet over medium-high heat, saute chopped onion, garlic, and peppers for 4 to 5 minutes until softened and fragrant. – When the veggies are beginning to brown, transfer them to the bowl of a food processor, add beans and all remaining ingredients. Puree for 2 minutes until rich and creamy. – Transfer dip to a small pot and keep warm on stove until ready to serve.

Recipe Notes: Best served warm. If you like spice, leave the seeds of your peppers in. If you don’t, remove seeds before using. Adjust the heat to taste. Use a neutral cooking oil.