Mashed Bean Dip Recipe
Mexican-inspired · Appetizer · 15 min total
A creamy, savory dip made from mashed beans, perfect for snacking or as a spread. This easy recipe uses pantry staples and comes together in minutes.
10
min prep
min prep
5
min cook
min cook
4
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 1 can (15 oz) pinto beans, drained and rinsed
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
- Salt to taste
- 2 tablespoons water (optional, for consistency)
Instructions
- In a small skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 30 seconds.
- Add the pinto beans, cumin, and chili powder. Cook for 2-3 minutes, stirring occasionally.
- Transfer the bean mixture to a bowl. Mash with a fork or potato masher until desired consistency (smooth or chunky).
- Stir in lime juice and cilantro. Add salt to taste. If too thick, add water a tablespoon at a time until spreadable.
- Serve warm or at room temperature with tortilla chips or vegetables.
Tips
- For a smoother dip, use a food processor instead of mashing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Garnish with additional cilantro or a drizzle of olive oil before serving.
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