The Best Bean Dip Recipe
This bean dip makes a perfect appetizer. It's protein-packed from refried and pinto beans, as well as Greek yogurt and cheddar cheese. It truly is the best!
Servings: 6
Ingredients
- 1.5 tablespoons olive oil
- 1/2 medium white onion minced
- 2 cloves garlic minced
- pinch salt
- 2 tablespoon canned jalapeños or green chiles for a less spicy option
- 1 15-oz. can refried beans
- 1 15-oz. can pinto beans drained and rinsed
- 1/2 cup full-fat Greek yogurt
- 1 tablespoon taco seasoning
- 2 tablespoons salsa any kind
- 1 cup shredded cheddar cheese divided
Instructions
- First, preheat oven to 400ºF.
- Next, heat olive oil in a small oven-safe pot* over medium/high heat. When olive oil is fragrant, add onion, garlic, and salt. Sauté for around 3 minutes or until the onions are translucent.
- Next, add the rest of the ingredients (minus the cheese) and mix to combine. Continue to heat over medium/high. Once the dip is hot, add 1/2 cup of cheese to the mixture and mix to combine. Heat for an additional 1 to 2 minutes.
- If you are planning to bake in a casserole dish. Spray casserole dish with nonstick cooking spray and then transfer the dip into the casserole dish and spread out evenly. Sprinkle the remaining shredded cheese on top of the dip.
- Bake at 400ºF for 5 minutes and option to broil for 1-3 minutes until the cheese fully melts.
Notes
- Oven-safe pot: option to transfer everything into a 9 x 9-inch casserole dish before backing if you'd like to serve in that instead.
Nutrition
Calories: 236kcal | Carbohydrates: 26g | Protein: 12g | Fat: 10g | Fiber: 6g | Sugar: 4g