Prep Time:
30
Cook Time:
15
Total Time:
30
This warm Pinto Bean Chili Dip turns cooked High Plains Pinto Beans into a simple, scoopable dip with onion, garlic, tomatoes, warm chili spices, and optional melted cheddar. Serve it with tortilla chips or fresh vegetables for an easy party snack or game-day appetizer.
Ingredients:
2 cups cooked High Plains Pinto Beans
1 tablespoon olive oil
½ small yellow onion, finely diced
2 cloves garlic, minced
½ cup diced tomatoes or mild salsa
1 tablespoon tomato paste, optional
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
2–4 tablespoons bean cooking liquid, water, or broth, as needed
½ cup shredded cheddar or Monterey Jack cheese, optional
2 tablespoons sliced green onions or chopped cilantro, for topping
Tortilla chips or fresh vegetables, for serving
How-To:
Heat olive oil in a skillet over medium heat.
Add onion and cook until softened, about 4–5 minutes.
Add garlic and cook for 1 minute.
Stir in tomatoes or salsa, tomato paste if using, chili powder, cumin, smoked paprika, salt, and black pepper.
Add cooked pinto beans and mash lightly with a fork or potato masher, leaving some beans partly whole for texture.
Add bean cooking liquid, water, or broth a tablespoon at a time until the dip reaches your preferred consistency.
Cook for 3–5 minutes, stirring often, until warmed through.
Stir in cheese, if using, or sprinkle it over the top and let it melt.
Taste and adjust seasoning.
Top with green onions or cilantro and serve warm with tortilla chips or fresh vegetables.
