Pinto Bean Spread

This is a quick and easy spread/dip that’s perfect for last minute company. Can be served with French bread, crostini, crudites, toast points, or crackers.

Original recipe makes 16 servings


1 (15 ounce) can pinto beans, drained and rinsed
1 cup nonfat cottage cheese
1 clove garlic
2 tablespoons lemon juice
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 tablespoon butter, softened
1/4 teaspoon seasoned salt

  • PREP

    15 mins


    1 hr 15 mins


  1. In a blender or food processor, blend the pinto beans, cottage cheese, garlic, lemon juice, parsley, dill, butter, and seasoned salt until smooth. Chill at least 1 hour in the refrigerator before serving.


Calories: 34 kcal
Carbohydrates: 3.9 g
Cholesterol: 3 mg
Fat: 0.9 g
Fiber: 0.9 g
Protein: 2.8 g
Sodium: 130 mg