- Yield : 2 cups
- Prep Time : 5m
- Cook Time : 5m
- Ready In : 15m
Perfect for a weeknight dinner, party, or potluck, this easy dip takes simple beans to the next level. It’s creamy, perfectly spiced and out of this world tasty. Naturally vegan and gluten-free, it also packs a punch of much needed fiber and healthy plant based protein. Serve it with warmed tortillas or tortilla chips and enjoy how easy it is to throw together.
- 1 can pinto beans, drained
- 3 cloves garlic, chopped
- 1 medium onion, chopped
- 1/4 cup pepper of choice (anaheim, pasilla, jalapeno, etc), chopped
- 1 tsp sea salt
- 1 Tbsp chili powder
- 1 Tbsp nutritional yeast (optional)
- 1 tsp oregano
- 1/2 tsp fresh lemon or lime juice
- 1 Tbsp olive oil
In a skillet saute chopped onion, garlic, and peppers in the tablespoon of oil, 4-5 minutes until softened and fragrant.
When veggies are beginning to brown, transfer them to bowl of food processor, add beans and all remaining ingredients. Puree for 2 minutes until rich and creamy.
Transfer dip to a small pot and keep warm on stove until ready to serve.