Do you have a good recipe for pinto bean dip?

Question

Specifically, do you have one that tastes like Desert Pepper Trading Company's? (http://www.ironq.com/desert_pepper_trading_co_pinto_bean_dip.html )


It's unbelievably amazing, and sooo addictive, but it costs $4 a jar at my grocery store. So, I'd really like to be able to make it myself.

Answer 1

Mexican Pinto Bean Dip
Yield: 4 Servings

Ingredients

3 c pinto beans; cooked
1/4 c water
1/2 c monterey jack; shredded
1/2 c chili powder
1 1/2 ts salsa verde; hot green salsa

Instructions

Puree the beans to a coarse paste in a blender or food processor or
mash by hand. Place the bean paste in a sauce pan with the water and
heat. Mix in all the other ingredients, blending well, and simmer
until the cheese is melted, about 5 minutes. Put in chafing dish and
serve hot. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Tortilla
Chips, Black Cocktail Rye Bread, Bell Peppers, Celery, Monterey Jack
Cheese Cubes or Sticks

Answer 2

Delicious and spicy dip, great for tailgate Party's or large get-together's.

baked cornbread (9x13)
1 quart cooked pinto beans (Luck's in a can is okay)
4 cups chunky salsa, med to hot
3 cups shredded monterey jack pepper cheese (1 for garnish)
2 pints sour cream, mixed with
1/3 cup taco sauce, med to hot
1 cup sliced and drained black olives
1 cup of sliced and drained jalapenos (optional)
1 cup of sliced and drained banana peppers

Starting with the corn bread, bake corn bread for 30 minutes and let cool, then crumble 1/2 of it into the bottom of a large glass sea thru container (I use a punch bowl) add 1/2 of the pinto beans, and so on.
When you have 2 layers of everything, cover with saran wrap and refridgerate over night, or at least 8 hours.
This dip can be served hot by heating individual servings in a microwave until the cheese melts.
This dish is great over the top of Frito's or Tostado's.

Answer 3

Pinto Bean Dip
To me, this is the best layered Mexican style dip. Got this from Taste of Home magazine.
1 (29 ounce) can pinto beans, rinsed and drained
1 1/2 teaspoons salt, divided
1/4 teaspoon pepper
1/8-1/4 teaspoon hot sauce
3 large ripe avocados, peeled and pitted
4 teaspoons lemon juice
1 cup sour cream
1/2 cup mayonnaise
1 envelope taco seasoning mix
1 cup sliced green onions
2 medium tomatoes, chopped
1 1/2 cups shredded cheddar cheese
1 (2 ounce) can sliced ripe olives, drained
tortilla chips
15 servings

1. In a bowl, mash beans with a fork; stir in 3/4 t.
2. salt, pepper, and hot sauce.
3. Spread onto a 12-inch serving plate.
4. Mash avocados with lemon juice and remaining salt; spread over bean mixture.
5. Combine sour cream, mayonnaise, and taco seasoning; spread over avocado layer.
6. Sprinkle with onions, tomatoes, cheese, and olives.
7. Serve with tortilla chips

Answer 4

What you need is a bottle of Cuban Moho Criollo... the vinegar and spices kind, not the sour orange kind. I always buy the La Lechonera brand. Shake well, and mix it into a can of refried beans. Also add a little tabasco sauce and you've got it!!

Answer 5

go to allrecipes.com!