Pinto Bean Dip
Try this super easy-to-make recipe on game day or as a great party appetizer.
|Serving size:||1/4 cup|
|Prep time:||15 minutes|
|Total time:||15 minutes|
Large resealable plastic bag
1 14.5 ounce can reduced sodium pinto beans, drained and rinsed or 2 cups prepared* dried pinto beans
½ cup plain, low-fat yogurt
½ cup salsa
Optional toppings: shredded cheese, chopped tomatoes or onions, cilantro, jalapenos, etc.
Cut vegetables for dipping
*To prepare dried beans, use one of the following methods:
*Hot soak: For each pound of dry beans, add 10 cups hot water; heat to boiling and let boil 2 to 3 minutes. Remove from heat, cover and set aside for up to 4 hours.
Quick soak: For each pound of dry beans, add 10 cups hot water; heat to boiling and let boil 2 to 3 minutes. Remove from heat, cover and set aside for at least one hour.
Overnight soak: For each pound (2 cups) dry beans, add 10 cups cold water and let soak overnight, or at least 8 hours.
1. Before you begin wash your hands, surfaces, utensils, and vegetables.
2. Add beans to a large, resealable plastic bag. Squeeze out extra air and seal. Mash beans with your fingers until beans have a smooth consistency.
3. Add yogurt and salsa to the bag. Re-seal bag and mash with fingers until well combined.
4. Serve immediately with fresh cut vegetables or refrigerate for a firmer consistency.