When I was a kid, my friends and I would sometimes ride our bikes to the neighborhood convenience store for a treat. They would grab slushy beverages and candy, but I’d always get a pack of corn chips and a can of bean dip. We’d then head over to the creek and sit on the bank eating our purchases. I’d take each corn chip and swirl it around the dip in the can, each bite salty, creamy, spicy, and a little tangy. It was Tex-Mex snack heaven for me.
Even as a young adult, whenever I was on road trips and would stop to get gas, if I was hungry and needed a quick snack, that bag of corn chips and can of bean dip was what I reached for first. To justify my indulgence, I’d tell myself that it was a whole food, as the chips and dip together formed a complete protein. Eating well never tasted so good, I’d think as I dragged my finger around the inside of the can savoring every last bit.
In those formative years, most of the bean dips I enjoyed were from the store and it wasn’t until I went to college that I realized how simple it was to make from scratch. At school, a friend shared with me her recipe and we’d always whip some up before parties. Not only is it a cinch to prepare but you can also make a large batch very easily. I soon learned that in terms of both flavor and volume, homemade bean dip is much better than what comes out of a tiny can.
That said, most homemade bean dips today are made with black beans, white beans, or chickpeas; it seems that pinto bean dip has gone out of style. I will confess it had been a while since I’d had pinto bean dip myself, but last week I had a milestone to celebrate and while some would have made a cake, I decided jalapeño bean dip was the best way to mark the occasion instead.
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