Chunky Pinto Bean Dip

Chunky Pinto Bean Dip

Chunky Pinto Bean Dip

Prep Time 12 minutes

Cook Time 5 to 6 hours


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.

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