Mexican Dip

Eats Now Editorial Team · Snacks & Appetizers

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Mexican Dip – a delicious recipe with pinto beans, onion, clove garlic, ground cumin, chili powder, white vinegar. Easy to follow and perfect for any occasion.

Servings: persons

2 (16 oz.) cans Bush pinto beans**
3/4 c. onion, chopped
1 clove garlic, minced
1 1/2 tsp. ground cumin
2 1/2 Tbsp. mild chili powder
1 Tbsp. white vinegar
1/4 c. unsalted butter, softened
3 oz. tomato paste
1/4 tsp. ground coriander
8 drops hot pepper sauce (optional)
2-3 ripe avocados, mashed
2 Tbsp. lemon juice
1 c. sour cream
2 large tomatoes, chopped
3/4 c. scallions, chopped
1 c. pitted black olives, chopped
2 c. shredded sharp cheddar cheese
2/3 c. fresh parsley, coarsely chopped (optional)
1 large bag tortilla chips

1
**Drain and whirl in food processor.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Quick Info

Servings
4 servings
Category
Snacks & Appetizers

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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