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Kidney Bean Dip

Kelly Jensen
This easy Kidney Bean Dip recipe is a flavorful and easy dip with pantry staple dried beans, no soaking required. These bright and flavorful dip can be made with canned kidney beans in 10 minutes, no cooking required! This delicious red bean dip makes a great appetizer or high fiber snack, or you can scoop it into tacos or burrito bowls.  This dip is a great party or game day starter, and goes fantastic with tortilla chips, crackers, or veggies.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Appetizer, Dip
Cuisine American, Mexican
Servings 8 servings
Calories 158 kcal

Equipment

  • Food Processor

Ingredients
  

  • ¼ cup olive oil
  • 1 sweet onions diced
  • 1 jalapeno pepper sliced
  • 2 14- ounce cans no-salt-added kidney beans rinsed and drained
  • ½ teaspoons Sea Salt
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon Crushed Red Pepper Flakes plus extra for garnish
  • 1 lime juiced
  • 4 tablespoons water plus more as needed
  • ¼ cup fresh cilantro chopped, plus extra for garnish

Instructions
 

  • In a small pan, add the Olive oil,  onions, and jalapeno and cook over low heat for 4 to 5 minutes until soft.
  • Add the onions and jalapeno, and the rest of the ingredients to a food processor. Blend/process until the dip is smooth and creamy.
  • Garnish with extra cilantro and chili flakes and enjoy.

Video

Nutrition

Calories: 158kcalCarbohydrates: 19gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 406mgPotassium: 330mgFiber: 6gSugar: 4gVitamin A: 97IUVitamin C: 7mgCalcium: 43mgIron: 2mg
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