The Best Homemade Bean Dip Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: softened cottage cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Plain yogurt provides similar tanginess at a lower cost.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: green bell peppers

Green bell peppers provide crunch without the heat.

To make on the stovetop, soak the beans in cold water overnight.

Then pour off the water and place the soaked beans in a large 6 quart sauce pot. Pour fresh water into the pot, covering the beans by 3-4 inches.

Turn the heat to medium. Add the onion, garlic, and salt. Cover and simmer for 2-4 hours. *The older the dried beans are, the longer they will take to cook.

You do not have to soak the beans if pressure cooking them. Place them in the Instant Pot, with the onions, garlic, salt, and 5 cups water.

Set on Pressure Cook High for 35 minutes. Then perform a Natural Release. Once the steam button has dropped it is safe to open the lid. *If the beans are too firm, pressure cook for 5-10 more minutes, then perform a quick release.

Once the beans are very soft, drain off the liquid and reserve for later use.

Pour the beans into a large food processor. Add the pico de gallo and 1 cup of reserved liquid. Pulse until mostly smooth. Then add the shredded cheese and pulse a few more times to melt the cheese into the beans. If you like your bean dip to be looser, add another ¼ to ¾ cups of cooking liquid.

Top with a fresh scoop of pico de gallo on top, and serve with tortilla chips or veggies.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens