WARM BLACK BEAN DIP
Cumin and chili powder pack plenty of zip into this chunky bean dip, which is served warm. It's a great make-ahead dish for any kind of party or get-together. -Lynda Cavanaugh, De Forest, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add beans; mash gently. Stir in the tomato, picante sauce, cumin and chili powder. Cook and stir just until heated through. Remove from heat; stir in cheese, cilantro and lime juice. Serve warm with chips.
Nutrition Facts : Calories 73 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 270mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
BLACK BEAN DIP
Delicious, healthy and easy-to-make black bean dip.
Provided by Jennifer Segal
Categories Appetizers
Time 20m
Yield Makes about 3 cups
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1/4 cup, Calories 114, Fat 5 g, Carbohydrate 14 g, Protein 5 g, SaturatedFat 1 g, Sugar 1 g, Fiber 5 g, Sodium 231 mg, Cholesterol 0 mg
BLACK BEAN DIP
Provided by Melissa d'Arabian : Food Network
Time 25m
Yield 1 1/2 cups of dip
Number Of Ingredients 0
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.
HOT ZEBRA STRIPED BLACK BEAN SKILLET DIP
Many years ago, my husband and I concocted this recipe (after many tries) because we liked this skillet dip thing at a local chain restaurant. It is great for an appetizer at a dinner party, at a tailgate party...anywhere that you can heat up a skillet - preferably cast iron - but any type will do...and you can tweak to make it as spicy or mild as you prefer.
Provided by Melanie B.
Categories Black Beans
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Place beans, onion, garlic, sour cream, spices, bacon, bell pepper, and adobo sauce in a food processor (or blender). Season to taste with salt and pepper.
- Heat oil in a medium sized skillet over medium heat. Add bean mixture and cook for 3-4 minutes. Once bubbling, remove from heat. Add cheese, tomatoes, and cilantro in strips across the top of the bean mixture on the skillet.
- Serve with your favorite tortillas or chips.
Nutrition Facts : Calories 136.7, Fat 5.7, SaturatedFat 2.3, Cholesterol 9.1, Sodium 57, Carbohydrate 15, Fiber 5, Sugar 1.2, Protein 7.3
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