There’s bean dip and then there’s Zingy Bean Dip! How many times have you gone to the grocery store hungry and headed straight for the snack aisle? I know I have! The bean dips that are strategically placed with the chips are often pasty, bland, and an absolute disgrace to the discerning palate! This is a quick low sodium bean dip that comes together in a flash, with all the flavors and none of the gluten! So very flavorful, you will never go back to store bought bean dip again. Serve with some of my guacamole and you are ready for summer entertaining!

Ingredients

• 1 small red onion, chopped
• 2 cloves garlic
• 1 jalapeno, chopped
• a small bunch of cilantro
• cumin powder
• chipotle chili powder
• chili powder
• garlic powder
• 1 can of no salt added pinto beans (love the 365 brand at Whole Foods)
• 1 can of no salt added crushed tomatoes

Method

• Pour 2 tbsp of oil in a large sauté pan, over medium heat.
• Once heated, add the onions, garlic, and jalapeño. Let it cook for about 5 minutes till the onions start to soften.
• Add in all the spices and let cook for another minute.
• Now add in the drained and rinsed pinto beans, the can of crushed tomatoes and most of the cilantro. Reserve a few leaves for the garnish.
• Let the mixture simmer for about 10 minutes. Take it off the heat and let cool.
• Once cooled, blend till smooth and pour into a serving bowl.
• Notice we have not added any salt so far. I like to garnish the dip with some cilantro leaves and jalapeño slices as well as a small amount of shredded cheese. Cheddar/Monterey Jack/Colby Jack are all good choices.
• Server with some no salt added tortilla chips and it’s party time!

Note that “no salt added” products are showing up in grocery stores everywhere – you just have to take the time to look for them. Feel free to play with the spice level in this Zingy Bean Dip! Since we are making this from scratch, we can completely customize this to our taste. Enjoy!