Description
A creamy, flavorful Mexican-inspired dip perfect for Cinco de Mayo celebrations, packed with beans, cheese, and a hint of warm spices.
Ingredients
Scale
- 2 TBSP olive oil
- 1 small yellow onion, finely diced
- 1 tsp salt
- 2 cloves garlic, crushed
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp cinnamon
- 1/2 tsp cumin
- 1/2 tsp chili powder (optional, omit for Modified AIP)
- 2 (15 oz) cans pinto beans, drained (or 2 cups refried beans)
- 1/2 cup water
- 1/2 cup coconut yogurt (or dairy-free sour cream)
- juice of 1 lime
- 1/4 cup cilantro, chopped (plus more for garnish)
- 3/4 cup dairy-free cheese sauce or shredded dairy-free cheese
- 1/4 cup crumbled cooked bacon (about 4 strips, cooked and crumbled)
- chopped green onions (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and sauté until translucent, about 3-4 minutes.
- Stir in crushed garlic, oregano, onion powder, garlic powder, cinnamon, cumin, and chili powder; cook for 1 minute until fragrant.
- Add the beans and water, stirring to combine; mash lightly for a smoother texture, about 2 minutes.
- Reduce heat to low and fold in coconut yogurt and lime juice, mixing until smooth.
- Stir in dairy-free cheese sauce until melted and fully incorporated.
- Season with additional salt to taste if needed.
- Transfer dip to a serving bowl, garnish with extra cilantro, chopped green onions, and crumbled bacon.
- Serve warm with tortilla chips or fresh vegetables.
Notes
For a vegan version, omit bacon and ensure the cheese sauce is vegan. Adjust spice level by adding more chili powder or omitting it for a milder dip.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 15 mg