Pair this spicy, flavorful bean dip with tortilla wraps or chips.

Serves 2
1050 calories

Ingredients

• 1 cup dehydrated refried beans
• ¼ cup dehydrated bell peppers
• ¼ cup dried tomatoes
• 2 tbsp powdered sour cream
• 2 tbsp powdered cheddar cheese
• 2 tbsp dried onions
• 1 tbsp taco seasoning
• 2 tbsp olive oil

Preparation

Frontcountry

Combine all ingredients, except for the olive oil, in a Ziploc Freezer Bag. Be sure to break up any of the powdered ingredients that have solidified so that everything is thoroughly incorporated.

Backcountry

Stove method

Bring a half liter of water to a boil. Allow the water to cool slightly and add directly to the Ziploc Freezer Bag. Stir to incorporate and seal for 10 minutes.

Cold Soaked

Two hours before you plan to eat, combine the dry ingredients with a half liter of water. Stir to incorporate. Continue hiking until your bean dip has fully rehydrated.