Refried Bean Dip – Gluten and Dairy Free


Creamy, crusty, and simply delicious bean dip! The top has the best crunch, and right underneath is the creamy bean dip! This is great for parties, but it is also simpleasy enough to be part of a simple and quick dinner! The beans are flavorful, and great on burritos, beans and rice bowls, as well as with chips as an appetizer! I really don’t have a huge amount to say about it, except that I want to share it! Oh by the way, the refried beans are great before baking them, just not as absolutely delicious. 🙂  Recipe adapted from a food network recipe. (heavily) Enjoy!


Serves: 4-6 people, as an appetizer
Prep Time: >30 minutes


3 tablespoons Olive oil, divided
1 each Small onion, diced
3 cloves Minced garlic
1 teaspoon Chili powder
1 15 ounce can Pinto beans, drained and rinsed
2/3 cup Chicken broth
To taste Salt and pepper
½ cup Daiya or any dairy free cheese (Optional)


Step 1:    Preheat the oven to 350 degrees.
Step 2:    In a large frying pan, heat one tablespoon of olive oil at medium heat. Add the onion and garlic, and sauté until the onions are translucent. Stir in the chili powder.
Step 3:    Add the beans and chicken broth. Cook for five minutes, or until the beans are soft.
Step 4:    Pour the mixture into a food processor. Pulse until smooth. Add the remaining oil and pulse again. You can add a little water if it seems too thick.
Step 5:    Pour the refried beans into a baking dish (I use a nine inch round) and add the optional ‘cheese’ bake for about fifteen minutes, or until the top of the beans is almost a little crispy and the cheese is bubbly.
Step 6: Remove from the oven and enjoy immediately.


One Comment Add yours

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