This homemade hot bean dip comes together in under a minute using a food processor and pantry staples like canned pinto beans and pickled jalapeños. It's a faster, fresher alternative to canned versions with better texture and control over heat level.
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To a food processor, add the drained pinto beans, pickled jalapeño slices, and pickled jalapeño juice.
Add the salt, sugar, onion powder, paprika, garlic powder, and cayenne pepper.
Secure the lid and purée the mixture until completely smooth.
Scrape the dip into a serving bowl and serve with your favorite chips.
Store in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop or microwave, thinning with water if needed.
food processor
Yes. Mash the drained beans with a fork in a bowl, then finely chop the jalapeños and mix in with the spices and jalapeño juice.
Mild to medium heat, depending on the pickled jalapeños used. Start with fewer jalapeño slices and add more to taste.
Yes, but omit the jalapeño juice and add 1 tbsp lime juice or vinegar instead for acidity and flavor balance.
Refrigerate in an airtight container for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if needed.
Tortilla chips, fresh vegetable sticks, or crackers work best. Warm it before serving for better texture.
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