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. It's also ready in just 15 minutes - perfect for a weeknight appetizer or snack!
¼ cupof pepper of choice (anaheim, pasilla, jalapeno, etc), chopped
1(15-ounce) can of pinto beans,drained and rinsed
1teaspoonof sea salt
1tablespoonof chili powder
1tablespoonof nutritional yeast (optional)
1teaspoonof oregano
½ teaspoonof 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.
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: Depending on the peppers, this easy bean dip recipe can range from mild to really spicy. Taste your pepper before adding it to the dip to ensure it won't be too hot. If you like spice, leave the seeds of the peppers in.
Use a neutral cooking oil: Unless you love the flavor of coconut and don't mind your dip having a coconut taste, steer clear of strong-tasting oil. It's best to use olive oil, avocado oil, vegetable oil, or a neutral nonstick cooking spray.
Heat the dip on low. If you use high heat the beans will begin to dry out and won't be as creamy.