Black Bean Spicy Dip Food

SUNNY'S 1, 2, 3 SPICY BEAN DIP

Steps:

• Combine drained and rinsed beans, undrained beans, yogurt, chile garlic sauce, a pinch of salt and a few grinds of pepper in a food processor. Blend until smooth while drizzling in a bit of olive oil to help the process along and to get the desired thickness.
• Pour the dip into a serving bowl and garnish with a drizzle of olive oil and a dollop of chile sauce in the center. Serve with nut crackers, pita chips or any dippables.

SPICY BLACK BEANS

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.

SPICY BLACK BEAN DIP

Steps:

• Heat olive oil in large nonstick skillet over medium heat.
• Add the green pepper & red onion.
• Cook, stirring occasionally, until softened (about 5 minutes).
• Add beans with reserved liquid to the skillet.
• Simmer, covered, for about 10 minutes.
• Place the mixture along with remaining ingredients in a food processor.
• Pulse to combine, but do not puree. Leave it a little chunky for better scooping.

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.

BLACK BEAN SPICY DIP

Steps:

• Combine drained black beans and 1/3 cup salsa; spread half of mixture in an 8x8 pan.
• Dollop 1/2 cup yogurt on top of beans, then 1/4 cup add olives,1/3 cup salsa,1/2 cup cheese and 1/2 cup lettuce.
• Repeat layers of beans/salsa mix, leftover olives, salsa, cheese, green onions and lettuce.
• Serve with chips after a few hours of chilling.

SPICY BLACK BEAN DIP

Steps:

• Blend all ingredients together until well mixed, and to a consistency similar to chunky refried beans.
• Serve with tortilla 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.

SPICY BLACK BEAN DIP

Steps:

• Heat undrained black beans in pan on stove.
• Meanwhile, heat olive oil in skillet and add onion, jalapeños and garlic.
• Slowly sauté onion mixture until onions are brown (approx. 8 minutes on medium/low heat). Remove from heat.
• When beans are thoroughly heated, drain liquid from beans via colander. Retain liquid.
• In separate bowl mash hot black beans with fork until mostly mush.
• Add onion mixture, cumin and salt to black beans and mix.
• Add lime juice and mix.
• Add retained black bean liquid teaspoon by teaspoon until you get your desired consistency (more for thinner, less for thicker).
• Cover with plastic wrap and set in refrigerator for at least 1 hour to cool and meld flavors (the longer it sits the better).
• Serve with tortilla chips, plain mini rice cakes or bell pepper slices.

SPICY BLACK BEAN DIP

Steps:

• Cook chorizo sausage in a Dutch oven over medium-high heat, stirring until sausage crumbles and is done (about 10 minutes); drain well and pat dry with paper towels.
• Return sausage to Dutch oven.
• Stir in salsa and next 3 ingredients, and cook over medium heat until thoroughly heated; sprinkle evenly with fresh cilantro.
• Serve dip warm with chips.