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  • Jefferson Adams
    Jefferson Adams

    Tasty Homemade Bean Dip (Gluten-Free)

    Reviewed and edited by a celiac disease expert.
    Tasty Homemade Bean Dip (Gluten-Free) - Great bean dip is the stuff of legend. Photo: CC--Keith McDuffy
    Caption: Great bean dip is the stuff of legend. Photo: CC--Keith McDuffy

    Celiac.com 08/30/2016 - A good bean dip can really anchor down the snack table at a gathering. Paired with good chips and good salsa, a good bean dip will leave your guests satisfied for a very modest price. This is a good bean dip. It pairs great with your favorite slasa and gluten-free beer.

    Ingredients:

    • 2 (15.5 ounce) cans traditional refried beans ( I use Goya brand)
    • ¼ cup extra virgin olive oil
    • 1 medium yellow onion, chopped
    • 5 cloves garlic, peeled and chopped into large chunks
    • 1 jalapeño pepper, seeded and chopped
    • ½ cup fresh chopped cilantro
    • 3 tablespoons water
    • 3 tablespoons fresh lime juice
    • 1 tablespoon Sri Racha hot sauce
    • 1 teaspoons kosher salt
    • ½ teaspoon ground cumin



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    Directions:
    Heat the olive oil over medium heat in a small saucepan.

    Add the onions, garlic and jalapeño pepper and cook about ten minutes, stirring occasionally, until very soft. Do not brown.

    Transfer the cooked onion mixture to a blender or food processor and add the beans, salt, cumin, lime juice, Sri Racha hot sauce, water and about half of the chopped cilantro, reserving the rest for garnish.

    Blend until smooth, stopping and stirring as needed. Dip should be not too thick, not too thin.

    If too thick, make dip thinner by adding a splash of lime juice or water, and blend to desired consistency.

    Serve room temperature with tortilla chips and salsa.



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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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