Refried Bean Dip

Refried Bean Dip

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Elizabeth Hatfield


This recipe is from Rachael Ray.


☆☆☆☆☆ 0 votes

20 Min
5 Min
Stove Top


  • 1 Tbsp
    olive oil, extra virgin
  • 1
    jalapenos, fresh
  • 1 small
    onion, finely chopped
  • 2 clove
    garlic, chopped
  • ·
    kosher salt
  • 1/2 tsp
    cumin, ground
  • 1/2 tsp
    coriander, ground
  • 1/2 tsp
    cayenne pepper
  • 1/2 tsp
    sweet paprika
  • 15 oz
    can spicy vegetarian refried beans

How to Make Refried Bean Dip


  1. In a medium skillet, heat the olive oil over medium heat. Add the jalapeno, onion, garlic and salt and stir a few minutes to soften the onion.
  2. Add the cumin, coriander , cayenne and paprika and stir until fragrant. Add 1 cup of water and bring to a boil.
  3. Transfer to a food processor, add the beans, and puree into a smooth dip.
    (Make-ahead: Let cool and refrigerate.)
    (Night of: Return the bean dip to room temp.)
    Serve with tortilla chips

Printable Recipe Card

About Refried Bean Dip

Course/Dish: Vegetable Appetizers
Main Ingredient: Beans/Legumes
Regional Style: Mexican

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