The perfect creamy vegan, yet nut free dip that can be used in burritos, bowls, on salads, as a bean dip, and part of a vegan 7 layer dip. Flavorful, satisfying, and can be made ahead for a week full of satisfying recipes.
Cheesy Pinto Bean Dip
✔ 20 Minutes ✔ Weight Loss Friendly ✔ Gluten Free ✔ Nut Free ✔ Serves 3
INGREDIENTS
• 2 garlic cloves, minced
• 15 ounce can pinto beans, or 2 cups cooked pinto beans reserve 1/2 cup of the bean broth (I cooked mine in the Instant Pot according to this blueprint)
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 2 dashed hot sauce (optional)
• 1/2 cup Nut Free Cheese Sauce
1. Make the Nut Free Cheese Sauce. Set aside.
2. In a high speed blender add the can of pinto beans or cooked pinto beans and blend on high until smooth, aiming for a refried bean consistency. Add a 1/4 cup at a time of the reserved bean broth as needed to keep things moving and reach your desired consistency (I used a 1/2 cup). Set aside.
3. In a medium frying pan add an 1/8 cup water over medium heat. Then add the garlic and sauté for 1 minute. Then add in the beans from the blender, the smoked paprika and cumin. Turn down to low and stir to combine for 1 minute. Turn off heat and add in 1/2 cup of Nut Free Cheese Sauce and stir to combine.
4. Serve as a dip, in a burrito, part of a 7 layer dip, or atop your favorite greens and veggies.
Watch the video version here:
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