Print Recipe

Shocking Pink Pinto Bean Dip


  • 1 1/2 cups pinto beans, cooked and mashed
  • 8 ounces cream cheese
  • 6 cooked baby beets, mashed or 1 jar baby food beets
  • 1 tablespoon vinegar
  • 2 tablespoons lemon juice
  • 1/4 teaspoon celery salt
  • 1 small onion, grated
  • Dash of hot pepper sauce
  • Horseradish, to taste


  1. Blend all ingredients until smooth.
  2. Store in refrigerator.
  3. Serve with chips and crackers.

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