I confess to a longtime addiction to Frito-Lays’ bean dip–“regular” and spicy versions both, it really doesn’t matter. But I hate paying their price for the stuff, so a while back I found this recipe:
1 (15 ounce) can refried beans
5 slices bottled jalapenos (nacho slices)
1 tablespoon brine, from bottled jalapeno slices
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
The usual instructions for such things: Place ingredients in food processor, etc.
Nice enough, I suppose, but I like what I do to it better even than I like the original Frito-Lays product. I use a can of (San Marcos brand) chipotle-seasoned refried beans (way, way over-priced here), cut the paprika, regular salt (I use bacon-flavored salt instead), the pickled jalapeños and sugar and instead use a ripe (red) jalapeño and a clove (at least :-)) of garlic and no sugar.
Better. And oh, so good! 🙂
Ooo… gonna have to try this. I love Fritos bean dip.
I also like it with serrano peppers, but that tends to be a bit too spicy for the rest of the folks here at twc central.
So, after using the “way, way overpriced” beans how does the price compare to the original overpriced stuff you’re substituting your recipe for? Not that that really matters anymore since this obviously becomes an improvement upon the original.
I have to try this by the way… it sounds yummy.I think I’ll go with the serrano peppers too.
Well, Perri, the price at the link is, IMO, way overpriced. I generally pay a buck a can (16oz can), which I feel is reasonable for refried beans nicely seasoned with chipotle (smoke-dried jalapeño) peppers. The price at the link is almost twice that. Too much, IMO. Heck, I would probably rather smoke my own jalapeños and add them to my own beans than pay almost $2 for a can of any beans.
As it is, my concoction is about 1/3 the price of the Frito-Lays bean dip and tastier to boot.
BTW, the key on the peppers–whether jalapeño or serrano–is to let them fully ripen and even shrivel a bit but not quite dry out. Maqkes for a better flavor in the bean dip, IMO.
Yummy and thanks for the recipe. I copied it and will try it.