SOUTHWESTERN BEAN DIP
Just by using different types of beans, you can make this dip as spicy as you like it. My family could eat this as a complete meal. -Jeanne Shear, Sabetha, Kansas
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield about 9 cups.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a bowl; add the onion. Mash with a fork until crumbly; set aside. , In a blender, process tomato sauce and beans until chunky. Add to beef mixture and mix well. Spoon half into a greased 13x9-in. baking dish; top with half of the cheese. Repeat layers. , Bake, uncovered until cheese is melted, about 30 minutes. Top with sliced jalapeno. Serve warm with chips.
Nutrition Facts : Calories 53 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 88mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
RED KIDNEY BEAN DIP
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 55m
Yield 10 as part of mezze meal
Number Of Ingredients 11
Steps:
- Heat the oil and cook the onion and garlic until soft and golden.
- Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes.
- Add the lime juice to the kidney bean mixture. Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree. When it is cool, arrange in small bowls and sprinkle over the reserved lime zest.
CHUNKY KIDNEY BEAN DIP
I adopted this from the Recipezaar account. Suggested dippers: veggies, sausage, corn chips, and/or tortilla chips. After making this (7/08) I decided to reduce the amounts of spices - the original recipe called for 1 Tbsp/each, cumin & coriander - I used 1 tsp/each. Please feel free to experiment for your own taste though! :)
Provided by flower7
Categories Beans
Time 15m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Mash the beans by hand, using a fork or the back of a wooden spoon.
- Blend in the sour cream, mixing until smooth.
- Add all the other ingredients and blend well.
- Cover and chill for a couple hours to allow flavors to meld.
Nutrition Facts : Calories 81.1, Fat 2.6, SaturatedFat 1.3, Cholesterol 4.2, Sodium 236.3, Carbohydrate 11.1, Fiber 3.2, Sugar 1.4, Protein 4.1
KIDNEY BEAN DIP
This is out of my "Company's coming, most loved appetizers" cookbook...If you like things hot, add more cayenne pepper to this dip. It has a pleasant flavor and an attractive browned top...you can substitute 2 cans of black beans, rinsed and drained, for the kidney beans...serve with tortilla chips or Fritos...
Provided by teresas
Categories Beans
Time 50m
Yield 4 cups, 32 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Bottom Layer: Mash kidney beans with fork in medium bowl.
- Add next 9 ingredients, mix well.
- Spread in ungreased 9 inch pie plate or shallow casserole.
- Top Layer: Layer all 3 ingredients, in order given, over salsa mixture.
- Bake uncovered, in 350 degrees oven for 30 minutes.
Nutrition Facts : Calories 50.4, Fat 2.4, SaturatedFat 1.5, Cholesterol 6.8, Sodium 171.8, Carbohydrate 4.1, Fiber 1.5, Sugar 0.6, Protein 3.1
WHITE BEAN DIP RECIPE WITH PARMESAN CHEESE & SAGE
WW (Old Points) 1 / WW (Points+) 2
Provided by Dara Michalski | Cookin' Canuck
Categories Appetizers
Time 10m
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, combine cannellini beans, Parmesan cheese, olive oil, lemon juice, garlic, salt and ⅛ teaspoon of cayenne pepper. Puree until smooth. Taste and add more cayenne pepper, if desired.
- Add sage and pulse to combine. Transfer the dip to a serving bowl.
- Serve with pita bread wedges, crackers or crudite.
Nutrition Facts : ServingSize 2 Tablespoons, Calories 62 kcal, Carbohydrate 1 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 121 mg, Fiber 1 g, Sugar 1 g
More about "chunky kidney bean dip food"
10 WAYS WITH A CAN OF KIDNEY BEANS - HEALTHY FOOD GUIDE
From healthyfood.com
Author Healthy Food GuidePublished 2020-08-28Estimated Reading Time 4 mins
- Cheesy tortilla bake. Cut a butternut squash in half lengthways and scoop out the seeds, then sprinkle with Cajun spice mix. Roast until tender, then scoop the flesh into a bowl and mash with a drained tin of red kidney beans, chopped fresh coriander and a dash of sweet chilli sauce.
- Pasta sauce. Fry chopped onion and garlic in a little olive oil, then add tinned chopped tomatoes, a drained tin of red kidney beans and a sprinkle of dried chilli flakes to taste.
- Chunky dip. Lightly crush a drained tin of red kidney beans, then mix with chopped tomatoes, chopped spring onions, grated fresh ginger, lime zest and juice, and ground black pepper to taste.
- Main-course soup. Turn a bowl of vegetable soup into a hearty meal by stirring through drained tinned red kidney beans and chopped fresh parsley.
- Rice and peas. The ‘peas’ in this Jamaican dish are actually red kidney beans. Cook long-grain rice in half reduced-fat coconut milk and half water, using twice the volume of liquid to rice.
- Veggie burgers. Mash a drained tin of red kidney beans with 1 grated carrot, 1tbsp paprika, ½tsp each ground cumin and ground coriander, ¼tsp cayenne pepper and 1 crushed garlic clove.
- Cottage pie twist. Fry turkey mince with chopped onion in a little spray oil. Add tomato purée, reduced-salt soy sauce, white wine vinegar, mango chutney, tinned tomatoes and drained tinned red kidney beans and heat through.
- Quick masala. Heat a tin of chopped tomatoes with 2tbsp medium curry paste, a drained tin of red kidney beans and a pack of ready-to-heat lentils. Simmer for 10 minutes, then serve with cooked basmati rice.
- Roasted pepper and goat’s cheese salad. Roast red peppers until tender, then peel and slice. Mix with drained tinned red kidney beans and chopped fresh flatleaf parsley.
- Lemony tuna salad. In a salad bowl, mix together drained tinned kidney beans, sweetcorn and tuna, all in water. Stir some lemon zest and chopped fresh coriander into reduced-fat French dressing, then toss with the bean mixture.
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Ratings 44Category Appetiser, SnackCuisine InternationalTotal Time 10 mins
- Blend until the beans are a smooth consistency. Scrape down the bowl if necessary. If your dip is too thick for your liking, add a little water to achieve the desired consistency.
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4.7/5 (3)Calories 156 per servingCategory Appetizer, Snack
- Optional step: To reduce the intensity of the raw garlic, you can chop it and add to a bowl with the lime juice for a few minutes. Otherwise, continue with the next step.
- To a food processor, add the drained kidney beans, lime zest, lime juice, garlic, olive oil, chilli, cumin, and fresh coriander (saving some to serve). Season with salt and pepper and blend for a minute or two until smooth, stopping to scrape down the sides if necessary.
- Add two tablespoons of cold water and blend again until smooth. The cold water helps to make the dip lighter and creamier, so keep adding small amounts until you have the desired consistency.
- Adjust the seasoning, adding extra lime, chilli, salt, or pepper to taste. Serve with tortilla chips or use as a spread in wraps (see post above for more serving suggestions).
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- Combine about half of kidney beans and about half of chickpeas in a food processor or blender, and pulse until mashed but still chunky.
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- Cut each avocado in half around the central stone and twist apart to separate the halves. Take the half with the stone and remove this, either with a spoon or by gently tapping into the stone with a knife and twisting it out. Use a spoon to scoop out all the avocado flesh into a bowl.
- To the same bowl, add the lime juice, chopped chilli, chopped coriander (optional), and a pinch each of salt and pepper. Using a fork or whisk, mash the ingredients together for a minute or so until you have the consistency you want. Ripe avocados will make this process a lot easier.
- Next, stir the diced tomatoes into the mix. You can either mash these or leave them whole – I usually go for a bit of both as I find that the water in the tomatoes helps to give the guacamole a light and fluffy texture.
- Taste the guacamole and adjust the seasoning, adding more salt and/or lime juice if necessary. Give it a final mix and serve.
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