When I grow up I want to be just like Todd Wilbur. First, he’s an author of many of my favorite recipe copycat cookbooks. I can read them all day long. And the cool part is there are a whole bunch of them! He hacks the heck out of the foods we all eat every day, from restaurant dishes to grocery store favorites. Like this copycat Fritos hot bean dip. I hadn’t thought of this dip in years. I loved it in college, though it was a rare treat because it wasn’t cheap. If only I’d had this recipe from Todd’s awesome site Top Secret Recipes back then!
The cool part about this copycat Fritos hot bean dip is that you can control how creamy smooth it gets. I like mine just a bit chunky. Not like ‘oh here’s a bean’ chunky, but still with a bit of texture. You can keep your ole food processor going longer and get a super creamy, super delicious version instead if that’s what you’re after!
I can’t say enough about how cool Todd Wilbur is. Follow him on your favorite social media. He’s hilarious on Facebook but he’s also serious about hacking food. He isn’t messing around when it comes to recipes. You can go to his site and sign up for his Top Secret Recipes club (it’s quite reasonably priced) and get his new recipes right as they come out!
Also try my pizza dip.
Copycat Fritos Hot Bean Dip
Ingredients
- 2 cans pinto beans 15-ounce each, drained but NOT rinsed
- 8 Pickled jalapenos sliced. Plus 2 tablespoons of the juice from the jar. You might need a bit more
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- corn chips for serving
Instructions
- Place all ingredients into a food processor.
- Puree until the mixture is smooth. If the dip is too thick add a bit more of the juice from the jalapeno slices and puree more.
- Transfer to a container.
- Cover and refrigerate for 1 hour.
- Stir before serving with corn chips.
Nutrition
Nutritional values are approximate.
