Frito Lay Bean Dip Substitute

This recipe was on several different websites out there, so I'm not adding anything new to the cyber community. But, for convenience sake, here it is. I started using this to save money and it's pretty easy to whip up. I substitute it for 2 9-oz cans of dip even though it is probably a little bit less than 18 oz. I use this for the Tex Mex Dip and for a Tortilla Stack Recipe that I haven't yet posted here.

Frito Lay Bean Dip Substitute

1 (15 ounce) can refried beans
4 slices bottled jalapenos (nacho slices)
1 tablespoon brine, from bottled jalapeno slices
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper (I leave out)


1. Combine drained pinto beans with the other javascript:void(0)ingredients in a food processor.
2. Puree ingredients on high speed until smooth.
3. Cover and chill for at least an hour before serving. (I usually just use it right away for recipes since I never use it on its own.)

Tex Mex Dip

We love to serve this dip at family get togethers. A double batch is a perfect side at a large family gathering and fits perfectly into my 13 x 18 cookie/jelly roll pan. I usually don't follow the recipe to determine the amount of toppings. I just sprinkle them on top until it looks pretty good. I also leave off the olives (I don't like them) and add extra green onions. I'm also posting a bean dip recipe so you can make your own.

Tex Mex Dip Recipe

2 cans (9 oz) bean dip
3 avocados; peeled
2 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (8 oz) sour cream
1/2 cup mayonnaise
2 tablespoon taco seasoning mix
2 cup cheddar cheese; shredded
1 cup olives; sliced
4 green onions with tops; sliced
1 large tomato; seeded, chopped
tortilla chips

1. Spread bean dip on a 12" serving plate.
2. In a small bowl, mash the avocados with lemon juice, salt and pepper; spread over bean dip.
3. Combine sour cream, mayonnaise and taco seasoning; spread over the avocado layer. 4. Sprinkle with cheese, olives, onions, and tomato.
5. Serve with tortilla chips.

Yield: 8-10 servings