This recipe for Bean Dip is a knockoff of the Frito Bean Dip they sell in those little nine-ounce cans near the chips in the grocery store. For less than half the price of one can, you can make more than twice as much! No special tools or equipment needed, so with just a spoon and a bowl, you’ll be munching in minutes!
Recently when Mr. Saucy and I were on vacation, we trailered our kayaks one day to a different location to try the fishing there. On our way back to the house we rented, we stopped at a convenience market to pick up a couple of items.
As I was walking down an aisle, I spied the little cans of Frito Bean Dip and got a sudden yearning for it. Then I looked at the price. For a teeny, tiny nine-ounce can of bean dip they wanted four dollars! What?
No. Just no. Mr. Saucy could polish off a nine-ounce can of bean dip in a New York minute! Well, it just so happened that, since Cinco de Mayo fell during our vacation, I had packed a 16-ounce can of refried beans (along with half my kitchen – but that’s another story). I decided I’d just make my own.
This recipe is the result, and it’s pretty darned close. Not only that, it makes more than twice the amount of one of their cans of dip for a fraction of the cost! Also, their dip contains added sugar, which I omitted. Really, why the sugar in everything? Ugh.
- 1 – 16-ounce can refried beans: .99
- 1 – 4 ounce can green chiles: .69
- A few spices: .25
Total cost for 20 ounces: $ 1.93
You can’t beat that! I hope you’ll try this bean dip recipe the next time you’re craving that little can!
- 1 - 16 ounce can refried beans (I used traditional, but you could use no-fat)
- 1 - 4 ounce can chopped green chiles
- 1 teaspoon apple cider vinegar
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- Place all of the ingredients into a small bowl and stir to combine.
- Serve at room temperature.
- Can be stored, covered, in the refrigerator for several days.