Copycat Fritos Hot Bean Dip
I like my just a bit chunky so I don't puree it real long.
Servings 12
Calories 2kcal
Equipment
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.
Notes
Stir before serving with corn chips.
Nutrition
Calories: 2kcal | Carbohydrates: 1g | Protein: 0.04g | Fat: 0.01g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.001g | Sodium: 194mg | Potassium: 4mg | Fiber: 0.05g | Sugar: 0.4g | Vitamin A: 24IU | Vitamin C: 0.3mg | Calcium: 1mg | Iron: 0.02mg