Ingredients:

  • 1 can (15 oz / 425g) pinto beans, drained and rinsed
  • 2 tbsp (30ml) reserved aquafaba or water
  • 1 tsp (5ml) apple cider vinegar
  • 2 oz (56g) cream cheese, softened
  • 2 tbsp (30g) sour cream
  • 1 tbsp (15g) unsalted butter, melted
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) garlic powder
  • 1/2 tsp (1g) onion powder
  • 1/4 tsp (0.5g) cayenne pepper
  • 1/2 tsp (3g) kosher salt
  • 1 tbsp (15ml) fresh lime juice

Instructions:

  1. If using canned beans, rinse them thoroughly to remove excess sodium. If using dried beans, simmer until tender, then drain, reserving 2 tablespoons of the cooking liquid.
  2. Place pinto beans, softened cream cheese, sour cream, and melted butter into a food processor. Pulse until chunky, then blend on high for 60–90 seconds until glossy and smooth.
  3. While the processor is running on low, slowly stream in the lime juice and apple cider vinegar. Add smoked paprika, garlic powder, onion powder, cayenne, and salt. Blend for another 30 seconds.
  4. Taste the dip and adjust the texture by adding more reserved aquafaba or water if preferred.