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Garlic-Cheddar Pinto Bean Dip

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12 - 12 serving

Total Time

Prep Time

Cook Time


  • 1 head garlic
  • 2 c. dry pinto beans
  • 1 tsp. cumin
  • 1 tsp. ground coriander
  • 1/2 tsp. chili powder
  • 1 c. sour cream
  • 2 c. shredded cheddar cheese


Wrap head of garlic in foil; place in electric pressure cooker with 1/2 cup water. Lock lid; cook on high pressure 20 min. Quick-release pressure; let garlic cool, then squeeze out into pot. Add beans, 4 cups water, cumin, coriander, and chili powder. Lock lid; cook on high pressure 45 minutes. Let pressure release naturally. Transfer bean mixture to food processor and puree. Add sour cream and cheddar cheese; pulse to combine. Season to taste.

Health Bonus: Safeguard the heart with pinto beans. The folate in these legumes helps prevent the buildup of plaque in the arteries, cutting heart disease risk by 82 percent. 

Per serving: Cal. 158 Pro. 9g Carb. 17g Fiber 10g Sug. 1g Chol. 25mg Sod. 142mg Total fat: 10g Sat. 7g Trans. 0g

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