Homemade Bean Dip
The ultimate comfort food, Homemade Bean Dip is creamy, cheesy, and simply irresistible. This easy recipe brings together wholesome ingredients, making it a perfect snack or side dish for any occasion. Dive in and indulge tonight!
Equipment
- Blender
- Food Processor
- Peeler
- Instant Pot
- Saucepan
Ingredients
- 1 pound dried pinto beans
- ½ large sweet onion peeled and cut into wedges
- 4-6 cloves garlic smashed
- 1 cup pico de gallo
- 1 cup shredded Mexican blend cheese
- 1 teaspoon salt
Instructions
- Start by soaking the dried pinto beans in cold water overnight. This step is essential for achieving the perfect texture and ensuring they cook evenly.
- Once soaked, drain the beans and place them in a large six-quart sauce pot. Add enough fresh water to cover the beans by three to four inches. This extra water will help as the beans absorb moisture during cooking.
- Set the heat to medium and add the diced onion, smashed garlic, and salt. Stir well to combine everything, then cover the pot. You’ll want to simmer this mixture for about two to four hours. Keep an eye on the beans; the older they are, the longer they’ll take to cook.
- If you’re short on time, skip the soaking and opt for an Instant Pot instead! Place the unsoaked beans in the pot with the onions, garlic, salt, and five cups of water.
- Set your Instant Pot to Pressure Cook High for thirty-five minutes. After cooking, perform a natural release. Wait for the steam button to drop before opening the lid. If the beans are still too firm, you can pressure cook them for an additional five to ten minutes, then use a quick release.
- When the beans are soft and tender, drain off any excess liquid, but reserve some for later. This liquid can help achieve your desired dip consistency.
- Next, transfer the beans to a large food processor. Add the pico de gallo and one cup of the reserved liquid. Pulse until mostly smooth. You want a creamy consistency, but a little texture is nice!
- Once blended, add the shredded Mexican blend cheese and pulse a few more times. This will melt the cheese just enough to integrate it into the dip.
- If you prefer a looser dip, feel free to add another quarter to three-quarters of a cup of the cooking liquid until you reach your desired consistency.
- To finish, top your Homemade Bean Dip with an extra scoop of pico de gallo for a fresh touch. Serve immediately with crispy tortilla chips or fresh veggies for dipping. Enjoy!
Notes
- Tip 1: After preparing your dip, store leftovers in an airtight container in the fridge. It will last for up to three days, retaining its flavors.
- Tip 2: You can freeze this dip! Just ensure it’s in an airtight container. It should last up to three months. Thaw in the refrigerator before serving.
- Tip 3: This dip pairs beautifully with fresh veggies like carrots and bell peppers, or you can enjoy it with crispy tortilla chips.
- Tip 4: If you enjoy heat, don’t hesitate to add diced jalapeños or a sprinkle of cayenne pepper for an extra kick!
- Tip 5: For a richer texture, consider blending in a dollop of sour cream after the beans have been processed.
- Tip 6: Feel free to get creative with your toppings! Avocado slices or a sprinkle of fresh cilantro can make for a delightful garnish.
- Tip 7: Using vegetable broth instead of water when cooking the beans can add an extra layer of flavor to your dip.