- 15 ounces canned pinto beans rinsed and drained
- 1/2 large red pepper chopped
- 1/2 large green pepper chopped
- 1 medium onion chopped
- 2 teaspoon garlic chopped
- 2 tablespoons lime juice
- 1/2 cup sour cream
- 2 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1 teaspoon salt or to taste
Place the beans, peppers, onion, and garlic in a food processor and process until the ingredients are combined.
Add the sour cream and seasoning to the food process and pulse until the ingredients are well blended.
- If using canned beans rinse and drain the beans before adding them to the dip.
- If you don't have a food processor, a blender can be used in its place.
- The dip can be served with tortilla chips, crackers, veggies, or your favorite.
- Store leftovers in an airtight container in the refrigerator.
Nutrition information is an estimate and may vary with the brands of ingredients used.
Calories: 154kcal | Carbohydrates: 24.9g | Fat: 2.6g | Saturated Fat: 1.3g | Cholesterol: 4mg | Sodium: 206mg | Potassium: 560mg | Fiber: 6.1g | Sugar: 1.7g | Calcium: 62mg | Iron: 2mg