Best Mexican Pinto Bean Dip Recipes

MEXICAN PINTO BEAN DIP

Mexican Pinto Bean Dip image

Make and share this Mexican Pinto Bean Dip recipe from Food.com.

Provided by Dreamgoddess

Categories Beans

Time 20m

Yield 3 cups of dip, 4 serving(s)

Number Of Ingredients 5

Ingredients

3 cups pinto beans, Cooked
1/4 cup water
1/2 cup monterey jack cheese, Shredded
1/2 cup chili powder
1 1/2 teaspoons salsa verde, Hot Green Salsa

Steps:

Puree the beans to a coarse paste in a blender or food processor or mash by hand.
Place the bean paste in a sauce pan with the water and heat.
Mix in all the other ingredients, blending well, and simmer until the cheese is melted, about 5 minutes.
Put in chafing dish and serve hot.
SUGGESTED DIPPERS: Tortilla Chips, Black Cocktail Rye Bread, Bell Peppers, Celery, Monterey Jack Cheese Cubes or Sticks.

MEXICAN CORNBREAD AND PINTO BEAN DIP

Mexican Cornbread and Pinto Bean Dip image

Make and share this Mexican Cornbread and Pinto Bean Dip recipe from Food.com.

Provided by Donna Luckadoo

Categories Lunch/Snacks

Time 1h

Yield 20 serving(s)

Number Of Ingredients 9

Ingredients

baked cornbread (9x13)
1 quart cooked pinto beans (Luck's in a can is okay)
4 cups chunky salsa, med to hot
3 cups shredded monterey jack pepper cheese (1 for garnish)
2 pints sour cream, mixed with
1/3 cup taco sauce, med to hot
1 cup sliced and drained black olives
1 cup of sliced and drained jalapeno (optional)
1 cup of sliced and drained banana pepper

Steps:

Starting with the corn bread, bake corn bread for 30 minutes and let cool, then crumble 1/2 of it into the bottom of a large glass sea thru container (I use a punch bowl) add 1/2 of the pinto beans, and so on.
When you have 2 layers of everything, cover with Saran wrap and refrigerate overnight, or at least 8 hours.
This dip can be served hot by heating individual servings in a microwave until the cheese melts.
This dish is great over the top of Frito's or Tostado's.

Nutrition Facts : Calories 243.8, Fat 15.9, SaturatedFat 9.4, Cholesterol 35.3, Sodium 513.8, Carbohydrate 16.9, Fiber 4.9, Sugar 2.3, Protein 10.2

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