Pinto Bean Dip Recipe
Pinto Bean Dip Recipe photo by Taste of Home
Publisher Photo
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
MAKES:
25-30 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
25-30 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 can (29 ounces) 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 mix
  • 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

In a bowl, mash beans with a fork; stir in 3/4 teaspoon salt, pepper and hot pepper sauce. Spread onto a 12-in. serving plate. Mash avocados with lemon juice and remaining salt; spread over bean mixture. Combine sour cream, mayonnaise and taco seasoning; spread over avocado layer. 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

  • 1 can (29 ounces) 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 mix
  • 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
  1. In a bowl, mash beans with a fork; stir in 3/4 teaspoon salt, pepper and hot pepper sauce. Spread onto a 12-in. serving plate. Mash avocados with lemon juice and remaining salt; spread over bean mixture. Combine sour cream, mayonnaise and taco seasoning; spread over avocado layer. 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

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Reviews forPinto Bean Dip

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gocubs38 User ID: 2753430 267575
Reviewed Jun. 2, 2017

"Has anyone made this with cans of refried beans? If so, how did it turn out?"

MY REVIEW
ccanino User ID: 8910882 252519
Reviewed Aug. 11, 2016

"Tasted way better the next day! Mix individual layers the night before then put together early."

MY REVIEW
gunslinger User ID: 544392 17980
Reviewed Sep. 8, 2014

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

MY REVIEW
BoiseNoise User ID: 7854035 18995
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
raych32 User ID: 1013655 38751
Reviewed Jan. 30, 2012

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

MY REVIEW
suriel User ID: 1657180 14776
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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