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Zesty Bean Dip Recipe
|Garlic clove||1 Large|
|Olive oil||2 Tablespoon|
|Pinto beans||4 Cup (64 tbs)|
|Liquid||1⁄2 Cup (8 tbs)|
|Chili powder||2 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|Shredded sharp cheddar cheese||1 Tablespoon|
|Sliced green onions||1 Tablespoon|
|Tortilla chips||2 Dozen|
Calories 934 Calories from Fat 198
% Daily Value*
Total Fat 22 g34.3%
Saturated Fat 5 g24.8%
Trans Fat 0.1 g
Cholesterol 13.1 mg
Sodium 322.5 mg13.4%
Total Carbohydrates 141 g47%
Dietary Fiber 32 g128.1%
Sugars 9.8 g
Protein 45 g89.8%
Vitamin A 49.8% Vitamin C 34.8%
Calcium 38.7% Iron 60.7%
*Based on a 2000 Calorie diet
Do not let garlic burn.
Remove bacon mixture from skillet with a slotted spoon, set aside.
Add olive oil to bacon drippings in skillet.
Add beans, mash beans to desired consistency.
Add 1/2 cup bean liquid, chili powder and cumin, mix well.
Add evaporated milk.
Cook, stirring, until mixture is thick.
Add reserved bacon mixture, mix well.
Cook until heated through.
Transfer mixture to a serving bowl.
Garnish with cheese and green onions.
Serve warm dip with tortilla chips.
Note: Dip can be made several days in advance and refrigerated.
Reheat in a preheated 350-degree oven 15 to 20 minutes, or until hot, or microwave on high (100 percent) power until bubbly.
Add garnishes just before serving.