Black Bean Goat Cheese Dip Food

BLACK BEAN AND GOAT CHEESE DIP (SLOW COOKER)

Steps:

• Mix all of the ingredients except the cheese in a Little Dipper (If you don't have one, mix in a small heat proof bowl). (Note - this was very spicy, so reduce the cayenne if you don't want it that hot).
• Top with the cheese and heat for 1 to 2 hours. (If you don't have a Little Dipper, place a rack in your slow cooker - I use canning jar rings - and pour about 1/2 in of hot water into the slow cooker, Place paper towels under the lid and heat for around 1 1/2 hours on High).
• Serve with tortilla chips.

BLACK BEAN-GOAT CHEESE DIP

Steps:

• In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in cumin and cook 30 seconds. Add 1 can beans and lightly mash using a potato masher. Stir in chicken stock and remaining can of beans. Simmer until very thick (but not pasty), 5-7 minutes. Season with salt and pepper. Let cool.
• Meanwhile, place poblano peppers directly on a burner over a medium-low gas flame. Turn regularly with tongs to blacken skin, 10-15 minutes (if you don't have a gas stove, you can blacken peppers on a sheet pan under a broiler, turning regularly, about 15 minutes). Place peppers in a paper bag; seal and let sit (and steam) until cool enough to handle. Peel peppers, removing as much of the charred skin as possible without rinsing. Seed and coarsely chop. Transfer to a small bowl and toss with scallions and cilantro.
• Preheat oven to 375 degrees. In the bottom of a 1- to 1 1/2-quart soufflé or baking dish, spread half of bean mixture. Top with half of cheese, crumbled, and half of pepper mixture. Repeat layering once more, ending on pepper mixture. Place dish on a sheet pan and bake 30-35 minutes, until top is bubbling. Meanwhile, arrange tortilla wedges on a large baking sheet in a single layer. Place in oven with dip and bake 10-12 minutes or until crisp. Brush with oil and sprinkle with salt, if desired. Serve hot with tortilla chips on the side.

GOAT CHEESE DIP

Steps:

• Mix tomatoes, onion, basil, garlic, salt, and pepper together in a small bowl. Refrigerate bruschetta for at least 1 hour to allow flavors to blend.
• Remove bruschetta from the refrigerator and transfer to a small saucepan. Add goat cheese and Cheddar cheese. Cook over medium-low heat, stirring constantly, until cheese is melted and mixture is heated through, 15 to 20 minutes.
• Transfer to a bowl to serve.

CREAMY BLACK BEAN DIP

Steps:

• In a food processor, cover and process cream cheese until smooth. Add half of the beans; cover and pulse until blended. Transfer to a bowl; stir in the cheese, onions, cumin, cayenne and remaining beans. Cover and refrigerate for 8 hours or overnight., Just before serving, garnish with cheese, tomato and onion. Serve with tortilla chips.

CHEESY BLACK BEAN DIP

Steps:

• In a medium skillet, heat oil over medium heat. Add onion, garlic and jalapeno peppers; saute until onions are soft, about 3 minutes.
• Add beans and smush with the back of a spoon or potato masher until softened and heated through, another 2-3 minutes.
• Remove from heat; stir in shredded mozzarella or Oaxaca cheese, sour cream, cumin and cayenne pepper, stirring until cheese is melted.
• Season with salt and pepper to taste.
• Transfer to a serving dish and sprinkle Cotija or feta on top. Serve warm or at room temperature with chips and/or vegetables.
• Leftover dip can be refrigerated and reheated in a microwave.

CHEESY BEAN DIP

Steps:

• Combine beans and tomatoes with chile peppers in a medium saucepan over medium-low heat. Cook, stirring occasionally, until warm, about 5 minutes. Mash most of the beans with the back of a spoon while stirring.
• Stir in condensed soup until fully combined. Add Colby-Jack cheese and taco seasoning; cook until cheese has melted. Add cayenne and cook until warm, about 5 more minutes.