Day 6: Creamy Pinto Bean Pesto Dip

Looking for a flavorful and versatile dip for your holiday table? My Creamy Pinto Bean Pesto Dip is here to save the day!

While the creamy goodness of hummus inspires it, this recipe offers a unique twist with the hearty texture of pinto beans paired with the punchy flavors of pesto and garlic. It’s perfect for pairing with crackers, fresh vegetables, or warm pita bread. And speaking of pita bread, what are you waiting for if you haven’t tried my homemade pita recipe? 😉

Why You’ll Love It:

• Gluten-free: Perfect for everyone at the table.
• Packed with flavor: The garlic and pesto create an irresistible combination.
• Super versatile: It pairs well with almost anything—your holiday snacks just got an upgrade!

Add this to your holiday meze spread, and watch it disappear in no time!

Creamy Pinto Bean Pesto Dip Recipe

Servings: 6-8

Ingredients:

• 1 can of pinto beans, drained, and rinsed (see notes)
• 1 1/2 cups of fresh basil, rinsed
• 2 garlic cloves, whole
• 1 lemon, reserve juice
• 1 tablespoon of honey
• 1 teaspoon of paprika
• 1 pinch of chili flakes
• 1 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/4 cup of extra virgin olive oil
• Fresh basil leaves and olive oil to serve

Method:

1. In a food processor, add all of the ingredients except the olive oil. Turn on the processor and blend on high until the mixture starts to come together.
2. Reduce the processor speed to low and slowly drizzle in the olive oil. Continue blending until the dip is creamy and smooth.
3. Taste the dip and adjust the seasoning as needed with salt and pepper. Transfer the dip to a large container or serving bowl, cover, and refrigerate overnight. This allows the flavors to meld beautifully.
4. Before serving, top the dip with freshly chopped basil leaves and a drizzle of olive oil for extra flavor and presentation.

Enjoy this flavorful dip with crackers, fresh vegetables, or warm pita bread! You can try whipping up my favorite quick and easy wrap! Use this recipe and add a big dollop of this creamy pinto bean dip to the mix.

Notes:

• You can replace the pinto beans with the following: Black beans, kidney beans, cannellini beans, or garbanzo beans.
• If your dip is too dry try adding more olive oil and or water.
• The touch of honey adds a delightful balance of sweetness to the dip, complementing the bold flavors of pesto and garlic. Feel free to substitute with your favorite sweetener—maple syrup, agave, or even a pinch of sugar will work beautifully!