PINTO BEAN DIP
Whenever there's a gathering, friends tell me, "Be sure to bring your bean dip!" With several delightful layers, this is more than a snack-some guests practically make a meal out of it. You'll need big chips to pick up all the scrumptious ingredients. -Claire Rademacher, Whittier, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 25-30 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, mash beans with a fork; stir in 3/4 teaspoon salt, pepper and pepper sauce. Spread onto a 12-in. serving plate. , Mash avocados with lemon juice and remaining salt; spread over bean mixture. Combine the sour cream, mayonnaise and taco seasoning; spread over avocado layer. , Sprinkle with onions, tomatoes, cheese and olives. Serve with tortilla chips.
Nutrition Facts :
CARAMELIZED ONION DIP
Make the perfect chip dip by cooking the onions until they are golden and delicious.
Provided by Food Network Kitchen
Time 1h40m
Yield 8
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium heat. Add the onions and thyme and cook, stirring occasionally, until the onions are very soft and brown, about 20 minutes, reducing the heat to medium-low if the onions brown too quickly. Set aside to cool to room temperature.
- Meanwhile, stir together the sour cream, mayonnaise and Worcestershire sauce and season with salt and pepper. Add the onion mixture and stir until well combined. Cover and chill for at least 1 hour or up to overnight. The dip can be made up to 3 days ahead and refrigerated in an airtight container. When ready to serve, scatter the chives over the top and serve with potato chips.
CREAMY PINTO BEAN DIP WITH CARAMELIZED ONIONS
You can use a stovetop or Instant Pot to make this delicious and creamy pinto bean dip with caramelized onions. It's gluten-free, healthy and perfect as a snack, appetizer, finger food or a side dish.
Provided by Instant Pot Eats
Categories Dips
Time 50m
Yield 10
Number Of Ingredients 13
Steps:
- Soak the beans. Add dry pinto beans to a large bowl or a pot and cover with 3 cups water. Soak overnight. The beans will almost double in size.
- Cook the pinto beans in Instant Pot. Strain the beans, add to the Instant Pot together with 2 cups of veggie stock, 2 bay leaves and 2-3 cloves of garlic. Stir through. Pop the lid on top, lock and make sure the top valve is pointing at Sealing (on regular models). Press Manual/Pressure Cook and set to 10 minutes at HIGH pressure. Once cooked, allow the pressure to release for 7-10 minutes. If cooking unsoaked beans, set to 30 minutes at high pressure.
- Repeat the first step but in a large cooking pot and place over high heat. Once the beans come to a boil, turn the heat down to simmer and cook for 45-50 minutes until tender.
- While the beans are cooking, prepare the caramelized onions and the rest of the ingredients for the dip.
- Make caramelized onions. In a large frying pan, heat the olive oil and butter and add the onions and salt. Cook over medium heat for about 10 minutes, stirring every second minute until onions are softened. If the bottom starts to dry out and brown, add a splash or two of water, which will deglaze the pan and help to soften and steam the onions.
- After about 8-10 minutes, add the Balsamic and maple syrup, paprika and chili and stir for another minute until the onions have browned slightly and caramelised. Remove a couple of tablespoons of the onions to a bowl for garnishing the dip.
- You can also saute the onions as described above in the Instant Pot once the beans have cooked. Simply use the Saute function.
- Blend and puree the dip. Strain the cooked beans through a sieve (garlic bits should remain with the beans). Return the beans to the pot with the remaining cooked onions and add the cream cheese. You can also do this in a large mixing bowl. Stir through and use an immersion blender stick to puree the beans until smooth and creamy. A food processor would also work. Taste for salt.
- Transfer the pureed dip to a bowl and top with the reserved caramelized onions. Serve with corn chips, crackers, or cut up celery, carrots, cucumber, radish or any other veggies.
Nutrition Facts : ServingSize 2-3 tablespoons, Calories 138 calories, Sugar 3.2 g, Sodium 262.4 mg, Fat 6.1 g, SaturatedFat 2.3 g, TransFat 0 g, Carbohydrate 16.5 g, Fiber 3.3 g, Protein 4.9 g, Cholesterol 8.8 mg
CREAMY PINTO BEAN DIP
Serve this lightly spiced bean dip with tortilla chips, spread it on tacos or quesadillas, or use it as a great base for building a batch of Ultimate Nachos.
Provided by Rhoda Boone
Categories Dip snack Super Bowl Bean Onion Wheat/Gluten-Free Vegan Vegetarian Appetizer
Yield Makes 1 1/2 cups
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium. Add onion and cook until softened, 4-5 minutes. Add beans, garlic, and bell pepper and cook, stirring, until softened and warmed through, 4-5 minutes. Stir in chili powder and cook until fragrant, about 1 minute more.
- Pulse bean mixture, vinegar, oregano, 3/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water in a food processor, adding water by the tablespoonful if needed, until smooth. Taste and adjust seasoning. Serve warm or at room temperature.
- Do Ahead
- Bean dip can be made 3 days ahead. Store in an airtight container and chill.
CARAMELIZED ONION DIP
Provided by Ree Drummond : Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large skillet, heat the butter and olive oil over medium-low heat. Throw in the onions, garlic and thyme and cook, stirring occasionally, until the onions are golden brown and soft, 20 to 25 minutes. Stir in the brown sugar until melted. Continue cooking until very deep in color, 5 to 7 minutes more. Remove from the heat and let cool completely, about 20 minutes.
- In the bowl of a food processor, add the ricotta and sour cream and process until smooth. Season with salt and pepper, then add the chives, Worcestershire, 2 tablespoons of the parsley and three-quarters of the caramelized onions, reserving the rest for garnish. Pulse 5 or 6 times, until the onions are incorporated but still have some texture. Taste and adjust the seasoning as needed.
- Transfer the dip to a serving bowl. Top with the reserved caramelized onions and sprinkle over the remaining parsley. Serve with chips, carrots, radishes and sugar snap peas.
PINTO BEAN DIP
Just like the bean dip you buy in the store but a lot less expensive. The heat can be easily controlled.
Provided by PRESIDENTJIM
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 5m
Yield 6
Number Of Ingredients 9
Steps:
- Place pinto beans, vinegar, jalapeno pepper, salt, sugar, paprika, onion powder, garlic powder, and cayenne pepper in a food processor; blend until smooth.
Nutrition Facts : Calories 44.2 calories, Carbohydrate 7.9 g, Fat 0.4 g, Fiber 2.4 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 567.1 mg, Sugar 0.2 g
CARAMELIZED ONION DIP
Once you taste this fabulous dip, you'll never go back to store-bought french onion dip. While it takes a little longer to make, I promise it's worth every minute. -Kelly Gardner, Alton, Illinois
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 2 cups.
Number Of Ingredients 7
Steps:
- In a large skillet, saute onions in oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Cool completely., In a small bowl, combine the sour cream, yogurt, onion powder and salt; stir in two-thirds cooked onions. Transfer to a serving bowl; top with remaining onions. Serve with chips and vegetables.
Nutrition Facts : Calories 117 calories, Fat 9g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 170mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
CARAMELIZED ONION DIP
You will never use onion soup mix again to make dip.
Provided by Chef Sprocket
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h38m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oil in a skillet over low heat; stir in onion. Cook and stir until onion is soft but not browned, 20 to 30 minutes. Increase heat to high, add butter, and sprinkle sugar over onions. Cook and stir frequently until onion is very tender and dark brown, 8 to 10 minutes more. Remove from heat and cool to room temperature.
- Combine sour cream, yogurt, and mayonnaise together in a bowl; season with salt and black pepper. Mince cooled onions on a cutting board; stir onions into sour cream mixture. Store in refrigerator to allow flavors to blend, at least 1 hour.
Nutrition Facts : Calories 159.8 calories, Carbohydrate 5.8 g, Cholesterol 18.2 mg, Fat 14.7 g, Fiber 0.2 g, Protein 1.9 g, SaturatedFat 5.2 g, Sodium 103.6 mg, Sugar 4.2 g
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