Cheesy Refried Bean Dip Recipe

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Beverly Brooks Modified: May 19, 2022
Cheesy Refried Bean Dip Recipe

How To Make Cheesy Refried Bean Dip

This tasteful bean dip is loaded with creamy cheeses for the perfect party dip! Prep a mouthwatering batch of this with just a few simple ingredients.

Preparation: 15 minutes
Cooking: 4 hours 30 minutes
Total: 4 hours 45 minutes

Serves:

Ingredients

  • 1lbdry pinto beans
  • 8cupswater
  • 2tbspbutter
  • 2tbsplard,or 2 additional tbsp of butter
  • 1tspsalt,or to taste
  • tspchili powder
  • 2tsponion powder
  • ¾tspgarlic powder
  • ¼tspground cumin
  • ¼tsppaprika
  • ¼tspfreshly ground black pepper
  • ½cupcheddar cheese,shredded, plus more if desired
  • ½cupmonterey jack cheese,shredded, or an additional ½ cup cheddar

Instructions

  1. Soak the beans in a bowl or pot overnight in 2-quarts of cold water.

  2. Drain, then rinse the beans after soaking.

  3. Place the beans in a slow cooker, then cover them with 2 quarts of hot water.

  4. Cover with a lid, then cook on High for 4½ hours or on Low for 9 hours.

  5. Once cooked, ladle out 1¾ cups of the water to reserve.

  6. Strain remaining water by pouring beans into a colander.

  7. Place the beans, 1 cup of reserved water, butter, lard, chili powder, onion powder, garlic powder, cumin and pepper in a blender or food processor.

  8. Cover the blender with lid, then blend on low speed for about 1 minute or until well blended. Add more water up to ¾ cup to thin, as desired.

  9. Pour the mixture into a large bowl, stir in the shredded cheddar and Monterey jack.

  10. Serve warm with tortilla chips, and enjoy!

Recipe Notes

Store in an airtight container in refrigerator up to 1 week.

Nutrition

  • Calories: 170.88kcal
  • Fat: 6.49g
  • Saturated Fat: 3.41g
  • Trans Fat: 0.11g
  • Monounsaturated Fat: 2.01g
  • Polyunsaturated Fat: 0.50g
  • Carbohydrates: 19.57g
  • Fiber: 4.87g
  • Sugar: 0.72g
  • Protein: 8.74g
  • Cholesterol: 14.10mg
  • Sodium: 226.82mg
  • Calcium: 103.86mg
  • Potassium: 440.91mg
  • Iron: 1.68mg
  • Vitamin A: 38.22µg
  • Vitamin C: 1.99mg
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