Black Bean Gorgonzola Dip Food

5-MINUTE BLACK BEAN DIP RECIPE

Steps:

• In the bowl of a food processor, puree the black beans, salsa, garlic, lime juice, cumin, water and salt until smooth.
• Add the cilantro and pulse until just combined.
• Serve with tortilla chips or raw vegetables.

BLACK BEAN DIP

Steps:

• 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.

EASY BLACK BEAN DIP

Steps:

• Blitz all ingredients in a food processor until smooth, seasoning with salt and pepper to taste.

BLACK BEAN DIP

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.

GORGONZOLA DIP

Steps:

• In a mixing bowl, using a whisk, stir the cream cheese until smooth.
• Add the remaining ingredients, in order, stirring well before you add the gorgonzola and gently after (this keeps it nice and chunky).
• Refrigerate for 30 minute before you adjust the seasonings to your liking. Serve with crackers or crudites.

BLACK BEAN DIP

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.

BLACK BEAN DIP

Steps:

• Process all ingredients except green onions and chilies in a blender or food processor until smooth.
• Stir in green onions and chilies and place in a serving bowl.

CHUNKY GORGONZOLA DIP

Steps:

• Combine mascarpone cheese and sour cream in a small bowl; stir with a wooden spoon until smooth.
• Stir in chives, salt, and pepper.
• Gently stir in Gorgonzola cheese and walnuts, leaving dip chunky.
• Garnish, if desired and sprinkling of nuts.
• Serve dip with sliced apples and pears, crackers, toasted pita wedges, and walnuts.

EASY BLACK BEAN DIP

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.

BLACK BEAN GORGONZOLA DIP

Steps:

• Heat bacon fat in a frying pan, and add black beans.
• Simmer until beans are soft, about 10 minutes, and smash some until you get a thickened consistency.
• Add cream cheese and gorgonzola cheese and mix until well blended and cheeses are melted.
• Add the garlic cloves and Tabasco sauce or Louisiana hot sauce to taste.
• Refrigerate. When ready to serve heat in a 350 degree oven or nuke until hot and bubbly.
• Add sliced green onions and cilantro and serve immediately.
• Serve with tortilla chips.