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Easy Homemade Bean Dip photo

Homemade Bean Dip

This Homemade Bean Dip is a creamy, flavorful delight! Perfect for gatherings or cozy nights in, it's a healthy spin on traditional dips.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound dried pinto beans
  • 1 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

Equipment

  • Large pot or pressure cooker
  • Colander
  • Blender or Food Processor
  • Wooden spoon
  • Baking dish

Method
 

Prepare the Beans
  1. Start by rinsing the dried pinto beans under cold water. Remove any debris or damaged beans. In a large pot, cover the beans with water, making sure there’s enough to submerge them by several inches. Soak the beans overnight or use the quick soak method by boiling them for 2 minutes and letting them sit for 1 hour.
Cook the Beans
  1. After soaking, drain the beans and rinse them again. Place them back in the pot or pressure cooker with the onion, smashed garlic, and enough water to cover the beans by a couple of inches. If using a pressure cooker, cook on high pressure for about 30 minutes; if using a pot, bring to a boil and simmer for 1.5 to 2 hours or until tender.
Blend the Mixture
  1. Once the beans are cooked and tender, drain them, keeping a bit of the cooking liquid. Transfer the beans, onion, and garlic to a blender or food processor. Add the pico de gallo and salt. Blend until smooth, adding reserved liquid as needed to reach your desired consistency.
Bake and Melt Cheese
  1. Preheat your oven to 350°F (175°C). Transfer the blended bean dip to a baking dish and top with shredded Mexican blend cheese. Bake for 15-20 minutes or until the cheese is melted and bubbly.
Serve and Enjoy
  1. Remove the dip from the oven and let it cool slightly. Serve warm with tortilla chips, fresh vegetables, or drizzle it over tacos for a tasty twist. Your Homemade Bean Dip is ready to be enjoyed!

Notes

  • Don’t skip soaking the beans; it helps them cook evenly and reduces cooking time.
  • Avoid overcooking the beans; they should be tender but not mushy.
  • Store leftovers in an airtight container for up to 5 days in the refrigerator.