📝 About This Recipe
This isn't your average bean dip; it’s a velvety, flavor-packed journey into the heart of Tex-Mex comfort food. We take humble pinto beans and elevate them with charred jalapeños, smoky cumin, and a touch of tangy lime for a spread that is both rustic and refined. Perfect for game days or elegant garden parties, this dip offers a sophisticated heat that lingers just long enough to keep you coming back for another scoop.
🥗 Ingredients
The Bean Base
- 2 cans Pinto beans (15 oz each, rinsed and drained thoroughly)
- 3 tablespoons Extra virgin olive oil (divided use)
- 1/2 cup Yellow onion (finely diced)
- 3 pieces Garlic cloves (minced)
Spice & Heat
- 2-3 pieces Fresh Jalapeños (seeded and minced (keep seeds for extra heat))
- 1 teaspoon Ground Cumin (toasted if possible)
- 1/2 teaspoon Smoked Paprika (for a deep, earthy undertone)
- 1/2 teaspoon Chili Powder (mild or medium)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
Creamy Elements & Brightness
- 4 ounces Cream cheese (softened at room temperature)
- 1/4 cup Sour cream (full fat preferred)
- 1 tablespoon Fresh lime juice (about half a lime)
- 1/4 cup Vegetable broth (to adjust consistency)
The Garnish
- 2 tablespoons Fresh Cilantro (chopped)
- 2 tablespoons Cotija cheese (crumbled)
- 5-6 pieces Pickled jalapeño slices (for a vinegary pop)
👨🍳 Instructions
-
1
Begin by rinsing your canned pinto beans under cold water until the water runs clear. Let them drain completely in a colander.
-
2
Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the diced onions and sauté for 5-6 minutes until soft and translucent.
-
3
Stir in the minced garlic and fresh jalapeños. Cook for another 2 minutes until the garlic is fragrant and the peppers have softened slightly.
-
4
Add the cumin, smoked paprika, and chili powder to the skillet. Toast the spices with the aromatics for 60 seconds to release their essential oils.
-
5
Add the drained pinto beans to the skillet. Stir to coat them in the spice mixture and cook for 3-4 minutes until the beans are heated through.
-
6
Transfer the entire skillet mixture into a food processor or high-speed blender.
-
7
Add the softened cream cheese, sour cream, and lime juice to the beans.
-
8
Pulse the mixture several times to break down the beans. Then, blend on medium speed while slowly drizzling in the vegetable broth until you reach your desired smoothness.
-
9
Taste the dip and season with salt and black pepper. If you want more acidity, add a splash more lime juice.
-
10
For a warm dip, transfer the mixture back to the skillet or a small pot and heat gently over low heat for 5 minutes, stirring constantly.
-
11
Spoon the dip into a shallow serving bowl. Use the back of a spoon to create 'swirls' on the surface.
-
12
Drizzle the remaining tablespoon of olive oil over the top. Garnish generously with crumbled cotija, fresh cilantro, and pickled jalapeños.
💡 Chef's Tips
For a smokier flavor, char the whole jalapeños over a gas flame before dicing and adding them to the pan. If the dip feels too thick after cooling, whisk in a tablespoon of warm water or milk to loosen the texture. To make this vegan, substitute the cream cheese and sour cream with cashew cream or vegan alternatives. Always toast your dry spices in the oil; it transforms the flavor profile from raw to deeply complex. Don't over-process if you like a bit of texture—some people prefer a 'chunky' bean dip over a silky smooth spread.
🍽️ Serving Suggestions
Serve warm with thick-cut, salted corn tortilla chips. Pair with chilled jicama sticks and cucumber slices for a refreshing, low-carb crunch. Use as a protein-packed spread inside a toasted chicken or veggie torta sandwich. Accompany with a crisp Mexican Lager or a spicy Paloma cocktail to cut through the creaminess. Dollop on top of loaded nachos or inside a breakfast burrito for an extra layer of flavor.