Bean Dip Recipe

sauté onion and garlic

Heat olive oil in a 10-inch skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent and beginning to brown at the edges, 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Remove from heat.

combine and purée

In a food processor or high-speed blender, add the pinto beans, black beans, softened cream cheese, sautéed onion and garlic (including any oil in the pan), cumin, smoked paprika, chipotle (if using), and half of the broth (1/2 cup). Purée until mostly smooth, leaving a little texture if desired.

adjust consistency & heat

Transfer the puréed mixture to a small saucepan over low–medium heat. Add remaining broth as needed to reach desired consistency (for a thicker dip use less broth; for a creamier, looser dip add up to the full cup). Stir constantly and cook gently 3–5 minutes to meld flavors and warm through. Taste and add salt and pepper as needed.

Remove pan from heat and stir in fresh lime juice and chopped cilantro. If using cheese, transfer the dip to an ovenproof serving dish, sprinkle grated cheese evenly on top, and broil 1–2 minutes until cheese is melted and bubbly (watch closely). Alternatively, stir the cheese into the hot dip until melted for a uniformly cheesy texture.

Garnish with sliced green onions and additional cilantro if desired. Serve warm with tortilla chips or sliced vegetables.