This red bean dip recipe is infused with aji panca chili paste for a spicy South American spin, so creamy, the perfect dip for parties or for yourself.
Spicy Red Bean Dip
Wondering what dish to bring to your next gathering? This Red Bean Dip is the recipe you need.
Why You'll Love This Recipe
- This red bean dip incorporates aji panca chili paste, which is a popular Peruvian ingredient. It is made from processed aji panca peppers, and offers a mildly spicy, rich, earthy flavor spicy food lovers will enjoy.
- It's so quick and easy to make! You can whip this dip together in minutes! It's perfect for last minute parties and get togethers.
About Aji Panca Peppers
The Ají Panca or Panca chili is a deep red to burgundy colored chili pepper, measuring 3-5 inches on average. It is the second most common pepper in Peru, after the aji amarillo.
It offers a sweet, berry-like flavor, with subtle smokiness, which translates nicely to the chili paste.
The heat measures only 500 SHU (Scoville Heat Units), so you'll get only a touch of spiciness.
Let's talk about how to make spicy red bean dip, shall we?
Red Bean Dip Ingredients
- Canned Red Beans. Drained. You can use other beans as well that you enjoy. You can also used dried red beans that have been soaked and cooked.
- Fresh Garlic.
- Aji Panca Chili Paste.
- Olive Oil.
- Red Pepper Flakes. For serving.
How to Make Red Bean Dip - the Recipe Method
Process the Ingredients. Add the red beans, garlic, aji panca paste, and salt to a food processor. Process until smooth.
Thicken with Oil. With the processor running, drizzle in the olive oil to slightly thicken. This makes it extra creamy.
Taste and Adjust. Taste and adjust for salt and chili paste.
Serve it Up! Transfer to a serving bowl. Drizzle with olive oil and sprinkle with red chili flakes.
Boom! Done! Your red bean dip is ready to serve. Easy enough to make, isn't it? It's great with chips, flatbread, as a spread on pretty much anything.
Recipe Tips & Notes
- Skip the olive oil for a slightly lower calorie version. You'll still get plenty of creaminess from the beans.
- Add more aji panca paste for a richer flavor.
- Feel free to incorporate chili flakes or chili powders for a spicier version of this recipe.
Storage & Leftovers
Red bean dip will last up to 5 days in the refrigerator in a sealed container. Serve it chilled or at room temperature.
That's it, my friends. I hope you enjoy this red bean dip recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Ingredients Used For This Recipe
- Buy Aji Panca Chili Paste (amazon affiliate link, my friends!). This links to a selection of aji panca paste products from a variety of Amazon sellers.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Red Bean Dip Recipe
- 2 cans red beans rinsed and drained
- 3 cloves garlic minced
- 3 tablespoons aji panca paste
- ½ teaspoon salt or to taste
- 2 tablespoons olive oil + more for serving
- Red pepper flakes for serving
- Add the red beans, garlic, aji panca paste, and salt to a food processor. Process until smooth.
- With the processor running, drizzle in the olive oil to slightly thicken. This makes it extra creamy.
- Taste and adjust for salt and chili paste.
- Transfer to a serving bowl. Drizzle with olive oil and sprinkle with red chili flakes.