Red Bean Chili Dip Recipe

Name: Red Bean Chili Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. salad oil; 1 small onion, chopped; 1 clove garlic, crushed; 1 tsp. ground red pepper; 1 tsp. ground cumin; 1 Tbsp. tomato paste; 1 Tbsp. red wine vinegar; 2/3 c. red kidney or pinto beans, cooked for 1 1/2 hours; 1/2 c. cream cheese; 1/2 c. grated sharp Cheddar cheese; salt and pepper to taste

Servings: persons

2 Tbsp. salad oil
1 small onion, chopped
1 clove garlic, crushed
1 tsp. ground red pepper
1 tsp. ground cumin
1 Tbsp. tomato paste
1 Tbsp. red wine vinegar
2/3 c. red kidney or pinto beans, cooked for 1 1/2 hours
1/2 c. cream cheese
1/2 c. grated sharp Cheddar cheese
salt and pepper to taste

1
Heat the oil in small pan.
2
Add the onion and garlic.
3
Fry gently for 4 minutes.
4
Add the spices and fry for 1 minute.
5
Stir in tomato paste and vinegar.
6
Leave to cool.
7
Place the beans, cheese and onion mixture in a blender or food processor.
8
Work until the consistency of thick mayonnaise.
9
Add a little water if necessary.
10
Check the seasoning.
11
Chill until required.
12
Serve with raw vegetables or tortilla chips.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbsp. salad oil, 1 small onion, chopped, 1 clove garlic, crushed, 1 tsp. ground red pepper, and more.

Yes, Red Bean Chili Dip falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Red Bean Chili Dip

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