Ingredients:

  • 1 can (15 oz / 425g) pinto beans, drained and rinsed
  • 4 oz (113g) cream cheese, softened to room temperature
  • 2 tbsp (28g) unsalted butter
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (1g) chili powder
  • 1/4 tsp (0.5g) smoked paprika
  • 1 tbsp (15ml) fresh lime juice
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (0.5g) black pepper
  • 2 tbsp (8g) fresh cilantro, finely chopped
  • 1 tbsp (15g) pickled jalapeños, minced

Instructions:

  1. Melt the butter in a sauté pan over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant and translucent.
  2. Stir in the rinsed pinto beans and cook for 3–5 minutes, using a spatula to slightly mash a few beans to release starches.
  3. Transfer the warm bean mixture into a food processor. Add the softened cream cheese, lime juice, cumin, chili powder, smoked paprika, salt, and pepper.
  4. Process on high for 30–60 seconds until the mixture is completely smooth and velvety.
  5. Transfer the dip to a serving bowl and gently fold in the chopped cilantro and minced jalapeños by hand.