CREAMY BLACK BEAN DIP
This lightly-flavored bean dip is a great appetizer. It is quick and easy to make. Serve with tortilla chips.
Provided by afb
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 5m
Yield 6
Number Of Ingredients 7
Steps:
- Combine the black beans, balsamic vinegar, ketchup, apple cider vinegar, salt, onion powder, and chili powder in a food processor; pulse until creamy. Serve at room temperature.
Nutrition Facts : Calories 72.3 calories, Carbohydrate 13.5 g, Fat 0.2 g, Fiber 5.1 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 518.2 mg, Sugar 1.2 g
ARTICHOKE DIP
Nothing pleases party guests like a hot artichoke dip. We upgraded our recipe by adding extra veggies and subtracting the extra fat so you can scoop up this indulgence guilt-free.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. In a food processor, place half the artichokes, the mayonnaise, 1/4 cup Parmesan, lemon juice, and garlic. Process until smooth.
- Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon Parmesan.
- Bake until golden and bubbling, 30 to 35 minutes. Garnish with scallion, and serve with crudites or pita chips.
Nutrition Facts : Calories 95 g, Fat 6 g, Fiber 3 g, Protein 4 g
ARTICHOKE BLACK BEAN DIP
This was served at my Red Hat Honey's club meeting last month and oh, how everyone raved about it. Gail was kind enough to share the recipe with us, so I am "paying it forward" and sharing it here. Servings depend on what else is served, so I have estimated. There were about 15 in our group, but we had at least 15 dishes in all. If you try it, I hope you enjoy it :)
Provided by Bobtail
Categories < 60 Mins
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Saute onion in the butter.
- Mix together the sour cream, mayonnaise, ranch dressing, artichoke hearts, black beans and parmesan cheese.
- Combine the onions with the sour cream mixture in a baking dish.
- Top with the cup of mozzarella cheese.
- Bake at 350 for 30-40 minutes.
- Serve with tortilla scoops or chips of your choice and enjoy!
ARTICHOKE AND BLACK BEAN NACHOS
Steps:
- Preheat the broiler.
- On a heatproof serving platter, layer the tortillas to cover the surface of the platter. Top with 1/3 of the black beans. Place 1/3 of the artichokes on top of the black beans. Sprinkle some of the cheese and tomatoes on top of the artichokes. Repeat the layers 2 more times. Place under the broiler until the cheese melts. Garnish with dollops of sour cream and the chopped scallions.
ARTICHOKE AND BEAN CROSTINI
Provided by Giada De Laurentiis
Categories appetizer
Time 49m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable cooking spray
- Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy. Set aside to cool for 10 minutes.
- On another baking sheet, arrange the bread slices in a single layer. Using a pastry brush, brush the bread with 1/4 cup of the oil. Bake until golden, about 12 to 15 minutes.
- In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the remaining 1/4 cup of olive oil. Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil and serve.
BLACK BEAN DIP
Make and share this Black Bean Dip recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Blend beans in a blender until creamy.
- Saute onion and garlic in bacon fat until brown.
- Add all ingredients except bacon and sour cream.
- Cook over medium heat until boiling, stir occasionally to avoid sticking.
- Remove from heat at least 10 minutes before serving to allow thickening.
- Top with sour cream and bacon.
- Serve with hot tortilla's or corn chips.
Nutrition Facts : Calories 144.9, Fat 2.3, SaturatedFat 0.7, Cholesterol 2.7, Sodium 59.5, Carbohydrate 23.6, Fiber 7.7, Sugar 2.2, Protein 8.3
WHITE BEAN & ARTICHOKE DIP
This is a healthy dip with a little healthy fat and lots of fiber. Do not use the marinated artichokes with this recipe. Serve with pita chips or your favorite crackers.
Provided by Pam-I-Am
Categories Beans
Time 20m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a food processor, blend the rinsed beans, artichoke hearts, garlic and lemon juice until smooth.
- With machine running, add the 2 tablespoons of olive oil. If need be, you can add a tablespoon or two of water to get the consistency you like.
- Blend in the cheese and rosemary; season with salt and pepper.
- Transfer to a medium bowl. Sprinkle the top with a little cayenne pepper and drizzle with just a little olive oil. Serve with pita chips or crackers.
ARTICHOKE DIP
This dip is good hot, cold, or room temperature. Serve it with tortilla chips or pita wedges and be sure to get your taste, because it doesn't last long at a party!
Provided by Juanita
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Yield 15
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the artichoke hearts, mayonnaise, cheese and green chilies. Mix well and pour into a 2 quart casserole dish.
- Bake for 20 to 25 minutes or until lightly browned. Garnish with chopped green onions and chopped tomato if desired.
Nutrition Facts : Calories 143.9 calories, Carbohydrate 3.9 g, Cholesterol 10.3 mg, Fat 13.2 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 2.7 g, Sodium 411.1 mg, Sugar 0.4 g
WHITE BEAN AND ARTICHOKE DIP
Categories Food Processor Bean Appetizer No-Cook Cocktail Party Low Fat Vegetarian Quick & Easy Self Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 1/2 cups
Number Of Ingredients 5
Steps:
- Place garlic and rosemary in a food processor and finely chop. Add lemon juice and blend. Add beans and artichoke hearts and puree until smooth, stopping the machine a few times to scrape down the sides. Salt and pepper to taste. Serve with carrot and celery sticks and/or pita bread (not potato chips!). Dip will keep refrigerated for 2 to 3 days.
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