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–+ servings
A bowl of bean dip garnished with sliced jalapeños.

Homemade Fritos Bean Dip Recipe

This copycat Fritos Bean Dip recipe is SO easy to make with just a handful of ingredients and 5 minutes of prep time. Perfect for potlucks!
4.80 from 5 votes
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Course: Appetizer
Cuisine: American, Tex-Mex
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8 servings
Calories: 42kcal
Author: Dolly (Dash for Dinner)

Equipment

Ingredients

  • 15 ounces canned refried beans or 1 ½ cups homemade
  • 1 tablespoon cider vinegar or brine from the jalapeños
  • 6 pickled jalapeno slices
  • 1 teaspoon sugar
  • ½-1 teaspoon salt
  • ½ teaspoon onion powder
  • ¼ teaspoon paprika
  • ¼ teaspoon cumin (optional)
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon ground black pepper

Instructions

  • Add all of the ingredients to a food processor or blender.
  • Process until smooth, scraping down the sides of the food processor as needed.
  • Taste and adjust the seasonings to your taste.
  • Serve with corn chips, tortilla chips, or celery and carrot sticks.

Notes

Storing: Keep any leftover bean dip in an airtight container in the fridge for up to 5 days. 
Extra-mild version: You can barely taste the jalapenos, and it generally is not considered hot by most people. That being said. some are very sensitive to jalapenos. Instead, you can use a 4oz can of diced green chiles in place of the jalapeno peppers.
Salt: I used organic refried beans, so I added a bit more salt (1 teaspoon), but if you're using standard refried beans try the recipe with the smaller amount of salt first. Keep in mind that corn chips are very salty, so the dip works better if the salt is indetectable. 

Nutrition

Serving: 3tablespoons | Calories: 42kcal | Carbohydrates: 7g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 639mg | Potassium: 28mg | Fiber: 3g | Sugar: 2g | Vitamin A: 280IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg