WARM BLACK BEAN DIP
Cumin and chili powder pack plenty of zip into this chunky bean dip, which is served warm. It's a great make-ahead dish for any kind of party or get-together. -Lynda Cavanaugh, De Forest, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add beans; mash gently. Stir in the tomato, picante sauce, cumin and chili powder. Cook and stir just until heated through. Remove from heat; stir in cheese, cilantro and lime juice. Serve warm with chips.
Nutrition Facts : Calories 73 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 270mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
BLACK BEAN DIP
Provided by Melissa d'Arabian : Food Network
Time 25m
Yield 1 1/2 cups of dip
Number Of Ingredients 0
Steps:
- Puree two 14-ounce cans black beans (drained and rinsed), 2 minced garlic cloves, 1/4 cup each olive oil and lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon ground cumin and a pinch each of salt and pepper in a food processor until almost smooth. Let sit 15 minutes before serving.
EASY BLACK BEAN DIP
A delicious, healthy, easy-to-make dip that is wonderful with baked tortilla chips.
Provided by BEE_QUEEN
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Combine beans, water, lemon juice, garlic, cumin, chili powder, onion powder, and salt in a food processor; process until thick and smooth, adding more water if needed to reach desired thickness.
- Chill for at least 1 hour before serving.
Nutrition Facts : Calories 69.7 calories, Carbohydrate 12.8 g, Fat 0.4 g, Fiber 5.1 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 471.2 mg, Sugar 0.2 g
WARM BLACK BEAN & CHIPOTLE DIP
This is a great party dip that can be fully assembled up to two days ahead. Keep covered and refrigerated until ready to bake. From Fine Cooking #82, pp. 80
Provided by Melissa and her Pan
Categories Black Beans
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oven to 425ºF. Grease a 1-1/2 quart baking dish with oil and line a baking sheet with foil. Set the tomatoes in a colander over the sink and sprinkle with 1 teaspoons of the salt.
- Heat the oil in a large (12-inch) skillet over medium-high heat until shimmering hot. Reduce the heat to medium, add the onion, sprinkle with 1 teaspoons salt, and cook, stirring, until softened and translucent, 4 to 6 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Add half of the black beans, the chipotles and adobo sauce, and 3/4 cup water and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes.
- Transfer the bean mixture to a food processor, add the vinegar, and process until smooth. Let cool for a couple of minutes and then transfer to a large bowl. Add the rest of the beans, the tomatoes, corn, half of each of the cheeses, and 1/2 cup of the cilantro. Mix well and season to taste with salt and pepper.
- Transfer to the baking dish and sprinkle with the remaining cheese. Bake on the foil-lined baking sheet (to catch drips) until the cheese melts and browns around the edges, about 15 minutes (longer if refrigerated). Sprinkle with the remaining cilantro and serve with the tortilla chips for dipping.
Nutrition Facts : Calories 310.4, Fat 14.3, SaturatedFat 7.4, Cholesterol 32.9, Sodium 557.1, Carbohydrate 30, Fiber 9, Sugar 1.6, Protein 17.5
HOT BLACK BEAN AND CORN DIP
Make and share this Hot Black Bean and Corn Dip recipe from Food.com.
Provided by Chef Shananigans
Categories Black Beans
Time 30m
Yield 3 cups of dip, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix cream cheese, black beans, corn, cilantro, Rotel, 1 1/2 cups of cheese, garlic powder, chili powder, cayenne, and cumin in a square 8x8 inches glass dish.
- Cook at 350°F for 10 minutes and then stir.
- Return to oven and cook for about 10-15 more minutes.
- Remove from oven, stir and put remaining cheese on top.
- Serve hot with tortilla or corn chips.
Nutrition Facts : Calories 325.6, Fat 20.6, SaturatedFat 11.9, Cholesterol 65.9, Sodium 628.5, Carbohydrate 23.8, Fiber 5.1, Sugar 4.2, Protein 14.4
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WARM BLACK BEAN DIP - BROWN EYED BAKER
From browneyedbaker.com
Ratings 11Calories 173 per servingCategory Appetizer
- Preheat the oven to 425 degrees F. Spray a 1½-quart baking dish with non-stick cooking spray and set on a foil-lined baking sheet; set aside.
- Heat the oil in a large skillet over medium-high heat until it is shimmering. Reduce the heat to medium, add the onion and salt, and cook, stirring, until the onion is softened and translucent, 4 to 6 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Add half of the black beans, the chipotles and adobo sauce, and the water, and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes.
- Transfer the bean mixture to a food processor, add the vinegar and process until smooth, scraping down the sides of the work bowl as necessary. Allow the mixture to cool for 5 minutes, then transfer to a large bowl. Add the rest of the beans, the tomatoes, corn, half of each of the cheeses, and ½ cup of the cilantro. Mix well and season to taste with additional salt and pepper, if needed.
- Transfer the mixture to the baking dish and sprinkle with the remaining cheese. Bake until the cheese melts and browns around the edges, about 15 minutes. Sprinkle with the remaining cilantro and serve with tortilla chips.
BLACK BEAN DIP - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Costa Rican, Mexican, Tex-MexTotal Time 20 minsCategory AppetizersCalories 114 per serving
- Heat the olive oil over medium heat in a small saucepan. Add the onions, garlic and jalapeño peppers and cook, stirring occasionally, until very soft, about ten minutes. Do not brown.
- Transfer the cooked onion mixture to a blender or food processor and add the black beans, salt, cumin, lime juice, water and cilantro. Blend until smooth (if you're using a blender, you may need to stop and stir a few times to help it out). If the dip is too thick, add more water or lime juice, little by little, to thin it out. Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips.
- *Most of the heat from the jalapeños is in the seeds and ribs, so leave those out. If you like a spicier dip, reserve the seeds and add them little by little when you're blending the dip.
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