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.
- 1lbdry pinto beans
- 2tbsplard,or 2 additional tbsp of butter
- 1tspsalt,or to taste
- 1½tspchili powder
- 2tsponion powder
- ¾tspgarlic powder
- ¼tspground cumin
- ¼tspfreshly ground black pepper
- ½cupcheddar cheese,shredded, plus more if desired
- ½cupmonterey jack cheese,shredded, or an additional ½ cup cheddar
Soak the beans in a bowl or pot overnight in 2-quarts of cold water.
Drain, then rinse the beans after soaking.
Place the beans in a slow cooker, then cover them with 2 quarts of hot water.
Cover with a lid, then cook on High for 4½ hours or on Low for 9 hours.
Once cooked, ladle out 1¾ cups of the water to reserve.
Strain remaining water by pouring beans into a colander.
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.
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.
Pour the mixture into a large bowl, stir in the shredded cheddar and Monterey jack.
Serve warm with tortilla chips, and enjoy!
Store in an airtight container in refrigerator up to 1 week.
- 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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