There ought to be a law on markup for bean dip. But it’s so good! So instead of spending my husband’s hard-earned money on $3 for a can of Frito Lay bean dip, I found a recipe that lets me make it from home. Now that I have 150 tortillas that I got for roughly $6, I need something to go with them.
The recipe calls for one 15 ounce can of refried beans. Well, we don’t buy canned beans around here. We make them in mass quantity and use them in soups, casseroles, tacos, or bean dip. Freezers are a SAHM’s best friend!
Anyway, I digress…. Here is the recipe:
How to Make Frito Lay Bean Dip
- One 15-oz can refried beans
- 5 nacho-sized jalapenos
- 1 Tablespoon of brine from the jalapeno jar (note: even when the jalapenos are gone, I save the jar of juice for cooking)
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
Blend all the ingredients and eat! You can heat it all together if you want or just send it straight to chill.
Of course, you can use fresh onion and garlic and use a food processor instead of a blender.
Suggestion: Make in large quantities, store in freezer bags. Be the one in charge of supplying the pot lucks with chips and bean dip. The night before, just set it out to thaw.