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Colorado Bean Dip

Toss the ingredients into a food processor, pulse a few times, and your appetizer is ready for the chip and dip bowl. As nutritious as it is easy, this bean dip skips the sour cream or cheese, doesn’t need heating, and can be made a day ahead. 0 points for anyone on WW blue or purple!
Makes about 3 cups of dip


  • 2 (15 oz) cans pinto beans, drained (or about 3 cups of cooked beans)
  • 4 plump cloves of garlic, minced
  • Juice of one lime
  • ¼ teaspoon Tabasco — or to taste
  • 3 tablespoons salsa
  • ¼ cup plain Greek yogurt -- can sub cottage cheese
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • Very generous pinch each kosher salt and fresh ground black pepper — or to taste
  • Thinly sliced green onions for garnish


  • Place all ingredients except green onion garnish into a food processor bowl and pulse until thick and smooth. You could also use a potato masher or even a fork (and get in a little workout), though it’ll be easier if you warm the beans first before mashing by hand. Taste and adjust seasonings. If you’d like a thinner dip, add more lime juice, salsa, or yogurt. Spoon into a serving bowl and garnish with the green onions. Serve with tortilla chips and/or fresh vegetables.
    MAKE AHEAD/STORAGE: Can be made a day ahead and stored well-covered in the fridge. If cold, let the dip sit out 15 minutes or so before serving so it warms a bit. Do not freeze. Will keep up to 3 days in the fridge if you have any left.


Copyright Alyce Morgan, 2021. All rights reserved.