Pinto Bean Dip Recipe
Pinto Bean Dip Recipe photo by Taste of Home

Pinto Bean Dip Recipe

Publisher Photo
Whenever there's a gathering, friends tell me, "Be sure to bring your bean dip!" With several delightful layers, this is more than a snack—some guests practically make a meal out of it. You'll need big chips to pick up all the scrumptious ingredients. —Claire Rademacher, Whittier, California
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:25-30 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 25-30 servings

Ingredients

  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 1-1/4 teaspoons salt, divided
  • 1/4 teaspoon pepper
  • 1/8 to 1/4 teaspoon hot pepper sauce
  • 3 ripe avocados, peeled and pitted
  • 4 teaspoons lemon juice
  • 1 cup (8 ounces) sour cream
  • 1/2 cup mayonnaise
  • 1 envelope taco seasoning
  • 1 cup sliced green onions
  • 2 medium tomatoes, chopped
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • Tortilla chips

Directions

  1. In a large bowl, mash beans with a fork; stir in 3/4 teaspoon salt, pepper and pepper sauce. Spread onto a 12-in. serving plate.
  2. Mash avocados with lemon juice and remaining salt; spread over bean mixture. Combine the sour cream, mayonnaise and taco seasoning; spread over avocado layer.
  3. Sprinkle with onions, tomatoes, cheese and olives. Serve with tortilla chips. Yield: 25-30 servings.
Originally published as Pinto Bean Dip in Taste of Home February/March 1997, p27

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Pinto Bean Dip

AVERAGE RATING
   (5)
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4 Star
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MY REVIEW
Reviewed Sep. 8, 2014

"Very pretty and delicious dip. Great for tailgating or mexican themed party!"

MY REVIEW
Reviewed Jun. 18, 2014

"One of my favorite go-to recipes for potluck gatherings . . . and sometimes at home, we just make a meal out of it!"

MY REVIEW
Reviewed Jan. 30, 2012

"This bean dip is so yummy, my co wokers beg me to bring this on appetizer days."

MY REVIEW
Reviewed Jul. 19, 2008

"This was fantastic. Everyone at my party raved about it. I have been sharing the recipe with many friends. Thank you.Susan"

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