A quick and easy, classic cold bean dip, made using a combination of seasoned, thick and creamy pinto and white beans, with a hint of heat from Creole or Cajun seasoning and pickled jalapenos.
Quick Cold Bean Dip
You can't beat a classic bean dip and there's a reason it's stood the test of time!
Everybody seems to like them, whether it's baked, or served cold like this one, though this one may certainly be warmed up to serve as well. Personally, I enjoy them equally, but when I'm in the mood for a quick bean dip, this is the one that I lean to.
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Tortilla chips are a standard snack for me and this dip goes marvelously with them, though I'm using corn chips today.
It's a bit old school, reminiscent of those little tins of bean dip you find in the grocery market on the chip aisle that have been around forever, only you make it fresh at home. It makes about 3 cups so double that for your party!
Here's what you'll need to make my Quick Cold Bean Dip:
- 1 (15 ounce) can white beans, drained and rinsed
- 1 (15 ounce) can pinto beans, undrained
- 1/8 cup sliced pickled jalapenos with some of the brine juice, optional
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
- 1 green onion, sliced
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Here's how to make it.
While you could technically mash this dip by hand, it's actually best made by using some kind of food processor. I'm using my Ninja (#ad), which comes in super handy for things like this.
I like using two kinds of canned beans in my cold bean dip - white beans and pinto beans. I drain and rinse the white beans. Add them to your food processor bowl.
To get the best texture though, I use the pintos undrained. Top the white beans with the undrained pinto beans.
Add the jalapeno slices with some of the brine from the jar, and all of the remaining ingredients, except for the green onions. I like just a touch of heat, though if you prefer a milder dip, omit the jalapenos and/or Creole/Cajun seasoning.
Transfer mixture to a lidded storage bowl, seal and refrigerate for at least 1 hour, or preferably overnight.
By the way, I absolutely adore these bowls! They are marketed as anti soggy cereal bowls (#ad), but I use them more as individual chip and dip bowls. Garnish with a sprinkle of Creole/Cajun seasoning, paprika or chili powder and sliced green onion.
For more of my favorite dips, check out this collection on my Pinterest page!
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