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Mexican Bean Dip

Mexican Bean Dip

Oxmoor House JANUARY 2006

  • Yield: 12 servings (serving size: 1/4 cup dip and 10 chips)
  • Cook time: 6 Minutes
  • Prep time: 9 Minutes
  • Other: 5 Minutes


  • 2 (15.5-ounce) cans pink or pinto beans, rinsed and drained
  • 1 (10-ounce) can diced tomatoes and green chiles, undrained
  • 1 teaspoon olive oil
  • 2/3 cup chopped onion
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup (1 ounce) shredded Monterey Jack cheese
  • 1 tablespoon chopped fresh cilantro
  • 6 ounces baked tortilla chips (about 120 chips)


Place half of beans in a bowl; mash with a fork or potato masher. Stir in remaining whole beans. Drain tomatoes, reserving 1/4 cup liquid.

Heat oil in a medium cast-iron or nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 minutes or until tender. Add beans, tomatoes, 1/4 cup reserved tomato liquid, salt, and cumin; cook 3 minutes or until thoroughly heated, stirring constantly. Remove from heat, and let stand 2 minutes. Stir in sour cream.

Sprinkle cheese evenly over bean mixture; cover and let stand 3 minutes or until cheese melts. Sprinkle with cilantro, and serve warm with chips.

Nutritional Information

Amount per serving
  • Calories: 123
  • Fat: 2.6g
  • Saturated fat: 1.0g
  • Protein: 4.4g
  • Carbohydrate: 21.4g
  • Cholesterol: 5mg
  • Iron: 1.0mg
  • Sodium: 343mg
  • Calories from fat: 19%
  • Fiber: 3.6g
  • Calcium: 72mg

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Mexican Bean Dip Recipe