Warm Layered Pinto Bean Dip
A colorful Tex-Mex dip with seasoned pinto beans, melted cheddar, guacamole, sour cream, salsa and fresh toppings. Serve it with tortilla chips or vegetable sticks at parties, game nights or family gatherings.
Equipment
- Baking dish (8-inch),
- Knife
- Mixing bowl
- Potato masher
- spoon
Ingredients
- 1 can pinto beans 400 g, drained and rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chilli powder divided
- 1/4 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 1/2 cup vegetarian cheddar cheese shredded
- 1/2 cup sour cream
- 1/2 cup guacamole
- 1/2 cup tomato salsa
- 1/4 cup black olives sliced
- 1/4 cup spring onions chopped
- 1 small tomato seeded and diced
Instructions
- Preheat the oven to 180°C.
- Place the drained pinto beans in a mixing bowl.
- Mash the beans until mostly smooth.
- Add the cumin, garlic powder, half of the chilli powder, salt and black pepper.
- Mix until evenly combined.
- Spread the seasoned beans in an 8-inch baking dish.
- Sprinkle the shredded cheddar evenly over the beans.
- Bake for 8 to 10 minutes until the beans are hot and the cheese has melted.
- Remove the dish from the oven.
- Allow it to cool for 5 minutes.
- Spread the sour cream over the warm cheese.
- Add the guacamole in an even layer.
- Spoon the salsa over the guacamole.
- Top with the black olives, spring onions and diced tomato.
- Sprinkle with the remaining chilli powder.
- Serve immediately with tortilla chips or fresh vegetable sticks.
Notes & Wine Advice
Serving Suggestions
Serve the dip with tortilla chips, cucumber slices, celery sticks, mini peppers or carrot sticks. Tortilla chips are not included in the nutritional calculation.Recipe Notes
Only bake the bean and cheese layers. Adding the sour cream and guacamole after baking preserves their fresh flavor, color and creamy texture. Draining and rinsing the beans also prevents the base from becoming watery.Dietary Information
Use cheddar made with microbial or vegetarian rennet to keep the dip vegetarian. The recipe can suit egg-free, gluten-free, nut-free and soy-free diets, but only when the salsa, guacamole, sour cream, cheese and seasonings carry suitable allergen information. Check every packaged product for ingredients and cross-contamination warnings.Nutrition Information
The revised estimate is approximately 275 calories per serving before adding tortilla chips. The original estimate of 210 calories may assume smaller servings or reduced quantities of cheese, sour cream and guacamole. Sodium varies considerably according to the beans, salsa, olives and cheese used.Variations
Add pickled jalapeños for more heat or replace the pinto beans with black beans. Use Greek yogurt instead of sour cream for a slightly lighter topping. Fresh coriander can be added immediately before serving.Storage
Refrigerate leftovers within 2 hours and use them within 2 days. Cover the dish tightly. The guacamole may darken and the fresh toppings may release moisture, so the dip tastes best on the day it is prepared. Freezing is not recommended.Wine Advice
A chilled Sauvignon Blanc complements the salsa and fresh toppings while cutting through the creamy layers. A dry Riesling also works well when jalapeños are added. Explore suitable wines at René’s Wijnbeleving.Nutrition values
Serving: 230 g | Calories: 275 kcal | Carbohydrates: 29 g | Protein: 11 g | Fat: 14 g | Saturated Fat: 6 g | Sodium: 690 mg | Sugar: 4 g