Like HowStuffWorks on Facebook!

Chunky Pinto Bean Dip

Chunky Pinto Bean Dip

Chunky Pinto Bean Dip

Cook Time 5 to 6 hours

Prep Time 12 minutes


Makes about 5 cups dip


2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild geen chilies
1 cup chopped onion
2/3 cup chunky salsa
1 tablespoon vegetable oil
1-1/2 teaspoons minced garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1-1/2 cups (6 ounces) shredded Mexican cheese blend or Cheddar cheese
1/4 cup chopped cilantro
Blue corn or other tortilla chips
Assorted raw vegetables


  1. Combine beans, tomatoes, onion, salsa, oil, garlic, coriander and cumin in slow cooker.
  2. Cover; cook on LOW 5 to 6 hours or until onion is tender.
  3. Partially mash bean mixture with potato masher. Stir in cheese and cilantro. Serve at room temperature with chips and vegetables.

Check out more recipes for Southwestern