TL/DR – Bean Dip Duo. Salsa Verde Pinto Bean Dip and Roasted Red Pepper White Bean Dip. Both simple to make and great with veggies, chips or as burrito or wrap sauce. –
One thing I try to make at home instead of buying pre-made is DIP. From hummus to creamy dips, bean dips to artichoke dip, I find that homemade is better. Dips are great to hide nutritious ingredients from picky eaters. Also try Artichoke Pinto Bean Dip or Green Protein Dip.
With a good food processor, dips are one of the fastest and easiest things to make for snacks or appetizers. I use my old workhorse Cuisinart food processor, a hand-me-down from a friend. It’s the older version of this 12 cup food processor and I love it. Just place the ingredients into the food processor and process each dip until it is wonderfully smooth.
Bean Dip Duo
Ingredients
- Salsa Verde Pinto Bean Dip:
- 1 c salsa verde, preferably Herdez
- 1 14.5 oz can pinto beans, rinsed and drained
- 4 oz cream cheese
- juice of one lime
- Roasted Red Pepper White Bean Dip:
- 1/2 c roasted red peppers, rinsed and drained
- 1 14.5 oz can white beans, such as Great Northern
- 1/4 c mayonnaise
- 1/4 c sour cream
- juice of 1 lemon
- 1/4 t garlic powder
- 3/4 t kosher salt
- 1/8 t pepper
Directions
- Step 1 For each dip separately, combine all ingredients into a food processor and process until smooth. Serve immediately or refrigerate and save for later.
