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Pinto Bean Dip with Chips


Pinto Bean Dip

This dip makes a tasty and filling lunch dish for three people. It can also be served in a bowl as a party dip with chips on the side.

3 servings: 216 mg. sodium per serving

1 (15 oz.) can no-salt added pinto beans, drained and rinsed
2 medium cloves garlic, chopped
1/4 cup finely minced onion
1/4 teaspoon salt
1/4 teaspoon black pepper
1/16 teaspoon crushed red pepper
1/8 teaspoon cumin
1/8 teaspoon dry mustard
1/8 teaspoon dried basil
1 Tablespoon fresh lemon juice
1 Tablespoon extra virgin olive oil

Combine all ingredients in a high powered mixer or food processor.
Process until bean mixture is smooth.
Measure 1/3 cup of bean dip into 3 bowls.
Serve with no salt added yellow corn chips. - Copyright © 2022 Judy Reynolds