Refried Bean Dip
Ingredients
-
1
tablespoon
olive oil
-
1
small
yellow onion, chopped
-
2
cloves
garlic, minced
-
1
whole
jalapeño, chopped (white pith and seeds removed)
-
2
15 oz.
cans pinto beans, drained and rinsed
-
1
teaspoon
ground cumin
-
¾
teaspoon
fine sea salt
-
2
tablespoons
fresh lime juice
Instructions
- 1. Heat olive oil in a skillet over medium-high heat and sauté onion and jalapeño until soft, about 4 minutes.
- 2. Add garlic and stir for 1 more minute, then remove from heat and let cool briefly.
- 3. In a blender or food processor, combine drained beans, cumin, salt, and lime juice.
- 4. Add the sautéed vegetables to the blender and blend until smooth.
- 5. Taste and adjust seasoning if necessary, adding more salt or jalapeños if desired.
- 6. Transfer the dip to a serving bowl, garnish, and serve with tortilla chips or sliced veggies.
Nutrition Facts (estimated)
Servings
10
Calories
140
Total fat
2g
Total carbohydrates
24g
Total protein
8g
Sodium
176mg
Cholesterol
0mg
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