Smashed Pinto Bean Dip

     For Moms Club playgroup today, I broke out an old recipe from pre-parent days to see if it was still good…and it was! Sauteed garlic & onion infuse great flavor. I served it warm--a cozy hors d’oeuvre on this January day. The dip is also good served cool J

Ingredients:

5 cloves garlic, minced  
½ c. minced onion
2 Tbsp. vegetable oil
2   15.5-oz. cans pinto beans
½ c. light sour cream
½ tsp. ground cumin
¼ tsp. black pepper
1 tsp. salt (or less)
2 Tbsp. diced “sliced jalapenos” (from a jar)


Directions:

1. Mince garlic and onions. Put them in a small frying pan with oil and sauté over medium heat until softened.

2. In a bowl, mash pinto beans. I used a potato masher at first, and finished up the job with my electric hand mixer. The beans were still a little chunky, but I like texture.

3. Combine all ingredients in bowl and serve with tortilla chips or veggies!

I like “Hint of Lime” tortilla chips!

*Nutrition Facts:

Item	Calories	Sodium (% RDA)	Fiber (g)	Protein (g)	Calcium (% RDA)
5 cloves garlic	20	0	0	0	5
½  c. diced onion	32	0	1.5	1	2
2 Tbsp. vegetable oil	240	0	0	0	0
2  15.5 oz. cans pinto beans	630	119	49	42	28
2 Tbsp. minced jalapeno	2	0	0	0	0
½ c. light sour cream	160	4	0	8	24
1 tsp. salt	0	100	0	0	0
Total (2 ¾ cups):	1084 kcal	223 %	50.5 g	51 g	59 %
¼ cup serving:	99 kcal	20 %	4.5 g	4.5 g	5.5 %

*Calculated from food packaging and the following website: http://nutritiondata.self.com/facts .

I used “Wesson” brand vegetable oil, “Morton” brand salt, and “Great Value” brand (Walmart) pinto beans, sliced jalapenos, and light sour cream.

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