1-Getting started with this vegetarian bean dip is a breeze, and I’ll walk you through it step by step so you feel confident. First, heat 1 teaspoon of oil in a small pan over medium heat, then sauté the 2 cloves of garlic until they smell wonderful and are just golden. This step really brings out the flavors and sets the base for everything else.

2-Next, add the 1 (15.5-ounce) can of pinto beans to the pan. You can drain and rinse them if you want, though it’s not necessary. Mash them up thoroughly with a fork or potato masher to get that creamy texture we all love. After that, stir in ¼ teaspoon cumin, ¼ teaspoon chili powder, 2 to 3 tablespoons of canned diced green chilis with their juice, and a bit of vegetable broth to reach your preferred consistency.

3-Keep cooking the mixture on the stove, stirring often and mashing any leftover chunks until it’s hot and simmering nicely. If it seems too thick, add more vegetable broth a little at a time. Once it’s ready, it’s perfect for serving as a snack or side. For another simple recipe idea, try our grilled vegetables to dip into this tasty mix.