Chili Bean Dip

Name: Chili Bean Dip
Yield: 15 servings
Ingredients: 1 can (15.5 ounces) pinto beans, low-sodium (or 2 cups cooked dried beans); 2 tablespoons onion, chopped; 1 teaspoon chili powder; 1/2 cup cheddar cheese, shredded

Source: Healthy Snacks University of Wisconsin Cooperative Extension Service

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This dip goes great with baked tortilla chips or raw vegetables at a party. You can experiment with the spices to get new flavors.

Makes

15 servings

Ingredients

1 can (15.5 ounces) pinto beans, low-sodium (or 2 cups cooked dried beans)
2 tablespoons onion, chopped
1 teaspoon chili powder
1/2 cup cheddar cheese, shredded

Directions

Wash hands with soap and water.
Mash beans in a bowl.
Add onion and chili powder and shredded cheese.
Serve warm or cold with raw vegetables or tortilla chips.

Notes

Learn more about: Onions

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.