Smoky Bean Dip Food

SMOKY EGGPLANT DIP

Steps:

• Preheat the oven to 425 degrees F.
• Pierce each eggplant with the tip of a knife in about 10 spots. Place on a rimmed baking sheet and roast until very soft and cracking in a few spots, about 50 minutes. Let cool slightly.
• Cut each eggplant open lengthwise and scrape out the flesh with a large spoon; discard the skin. Place the flesh in the bowl of a food processor and pulse to coarsely chop. Add the parsley, mint, oregano, lemon juice, chiles, salt and olive oil. Puree for 20 seconds to combine. Allow to cool slightly before serving with crackers.

SMOKY BEAN DIP

Steps:

• Heat oven to 375°F. Place chiles in small bowl; cover with boiling water. Let stand 10 minutes or until soft. Drain chiles, reserving 3 tablespoons of soaking water. Remove and discard seeds from chiles; coarsely chop chiles.
• In food processor bowl with metal blade or blender container, place beans, chiles, reserved water, liquid smoke and garlic; process on high speed until well combined. Stir in cilantro. Place mixture in ungreased shallow 9-inch glass pie pan. Cover with foil.
• Bake 15 to 20 minutes or until mixture is thoroughly heated. Meanwhile, cut bell peppers with cactus, coyote and moon-shaped cookie cutters; set aside.
• Uncover dip; sprinkle with tomatoes and cheese. Bake 2 to 3 minutes longer or until cheese is melted. Garnish top of dip with bell pepper cutouts. Serve with tortilla chips.

SMOKY BLACK BEAN DIP

Steps:

• Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add mushrooms, onion, and garlic; cook until mushrooms are soft and onion is translucent, about 7 minutes. Add chicken stock and chipotle peppers in adobo sauce; cook for 1 minute.
• Transfer mushroom mixture to the bowl of a food processor. Add beans and salt; pulse until well combined.
• Transfer to a bowl and swirl in sour cream, remaining 1 tablespoon oil, and lime juice.

SMOKY SALT-FREE BLACK BEAN DIP

Steps:

• Rinse black beans.
• Place black beans, oil, Mrs. Dash seasoning and juice from one lime into food processor.
• Process until smooth and creamy.
• Enjoy!

SMOKEY TACO BEAN DIP

Steps:

• Mix 1 cup sour cream with refried beans,Tabasco and taco seasoning. Be sure to reserve 1/4 cup sour cream for the final step. Spray baking pan with baking spray, fill pan with bean mixture.
• Top bean mixture with grated cheese, cover pan with foil and bake at 350 degrees for 20 minutes or until dip is heated through.
• Top with red onion, jalepeno, black olives, romaine lettuce, cilantro and tomato.
• Place 1/4 cup sour cream in a plastic baggie, close baggie up. Pierce or slice with scissors, a very small hole on one of the corners of the baggie. Squirt sour cream in a fun design on top.
• Serve with chips.