Southwestern Spinach Black Bean Dip Food

SOUTHWEST SPINACH DIP

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain well and chop., In a large skillet, saute onion in oil until tender. Stir in tomatoes and cream cheese until blended. Stir in the spinach, cheese blend, chilies, vinegar and pepper sauce. , Transfer to an 8-in. square baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and lightly browned. Serve warm with chips.

SOUTHWESTERN BEAN DIP

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.

SOUTHWEST DIP

Steps:

• In a medium sized mixing bowl, beat cream cheese, ranch mix and taco seasoning until smooth.
• Add in sour cream and beat to combine.
• With a spoon, fold in corn, black beans, cheese and green onions.
• Eat right away with chips or refrigerate to let the flavors blend together. Enjoy!

SOUTHWEST BLACK BEAN DIP

Steps:

• Combine cooked beans and all other ingredients in a slow cooker.
• Cook on high for approximately 2 hours.
• Blend with an immersion blender to get the consistency you like.

GINA'S SPINACH DIP

Steps:

• Melt butter in a medium saucepan over medium heat. Once it foams, add the shallot and garlic, and saute until softened, about 3 minutes.
• Add the flour and cook while stirring until it becomes a light blonde color.
• Slowly stir in the heavy cream, and the drained spinach, and simmer until it starts to thicken, about 5 minutes.
• Stir in the artichoke hearts, tomatoes, and cheese and cook until the cheese is melted. Remove to a serving bowl and serve with tortilla chips.

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.

BEST-EVER SOUTHWESTERN BLACK BEAN DIP

Steps:

• Combine all ingredients in a bowl then mix to combine and serve with tortilla chips. Can be made a day ahead of time.

SOUTHWEST BLACK BEAN CHICKEN SOUP

Steps:

• Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

SOUTHWEST SPINACH SALAD

Steps:

• Place all of the dressing ingredients in a blender and blend until smooth, adding more water as needed to reach desired consistency.
• In a large bowl, combine the spinach, black beans, corn, tomatoes, red onion and avocado. (Or assemble salads on four individual plates.) Drizzle with dressing, toss lightly, and serve.

SOUTHWESTERN SPINACH-BLACK BEAN DIP

Steps:

• Saute the chopped onion in olive oil, add the frozen spinach and cook about 10 minutes.
• Add salt and pepper to taste.
• Add the Rotel tomatoes, cumin, chili powder.
• Cook about 5 more minutes and then add cream cheese. Stir frequently while it melts.
• Add black beans and corn, mix well, then add cheddar cheese.
• Stir until the cheese is melted.
• If the mixture gets too thick, add milk to thin it out to desired consistency.
• Serve with tortilla chips or as a side dish.

SOUTHWEST BLACK BEAN DIP

Steps:

• In medium bowl, stir together tomatoes, black beans, chipotle chiles, red onion, half of the cheese, the cilantro, lime juice and sea salt. Transfer to serving bowl; garnish with remaining cheese and pepitas.
• Serve with chips.

MELISSA'S CHICKEN, SPINACH & BLACK BEAN ENCHILADAS

Steps:

• Saute the chopped onion in a little olive oil, add the frozen spinach and cook about 10 minutes, stirring often.
• Add the rotel tomatoes, cumin, chili powder to the spinach mixture and mix well. Cook about 5 minutes, then add cream cheese and cook until melted on medium low heat. Stir frequently while it melts.
• Add black beans to mixture, then add shredded cheese. Mix well then take off heat and put to the side.
• To make the Sauce:.
• Combine all the ingredients in a sauce pan and mix well. Heat until bubbly.
• Spread enough sauce to make a thin layer onto the bottom of a 9 x 13 inch pan. Heat the tortillas in the microwave for about 30 seconds until warm. Spread spoonfuls of the spinach filling onto each tortilla, then wrap it and place seamside down in the pan. When pan is full, pour the remaining sauce over enchiladas, the top with cheese.
• Bake at 350 about 30 minutes until sauce is bubbly and cheese is melted.

SOUTHWEST SWEET POTATO BLACK BEAN DIP

Steps:

• Preheat the oven to 375° F.
• Lightly grease a rimmed baking sheet and add the sweet potatoes, olive oil, maple syrup, salt, chili powder, cinnamon and cumin. Toss to coat.
• Bake for 20 minutes or until soft and lightly browned, stirring once halfway through to ensure even baking. Sample and adjust seasonings if needed. Set aside.
• In the meantime, prepare the sauce: Add the avocado, olive oil, lime juice, maple syrup, salt and pepper to a large bowl. Mash/mix to combine. Taste and adjust the seasonings as desired.
• Add the corn, cilantro, onion, black beans and roasted sweet potatoes to the sauce and toss to combine. Taste and adjust seasonings if needed.
• Serve at room temperature with tortilla chips. Store leftovers covered in the refrigerator for 2-3 days, though best when fresh.

HEALTHY SOUTHWESTERN BLACK BEAN DIP

Steps:

• Blend all ingredients together in a food processor or blender, scraping down sides as necessary until smooth. Serve cold with chips or crackers or vegetables.

SOUTHWESTERN BLACK BEAN DIP

Steps:

• In a 3-to 4 quart pan over medium-high heat, bring beans,tomatoes, 1/4 cup onion and beer to a boil.
• Lower heat and cook, stirring occasionally, until most of the liquid is absorted and remaining liquid is thick, 35 to 45 minutes.
• If smoth consistency is desired whirl in a blender or food procceser until smooth.
• Stir remaining 1/4 cup onoin and cilantro, Serve.

ORIGINAL RANCH SPINACH DIP

Steps:

• Stir together dips mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving.
• Cut top off the bread and remove center (using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and vegetables.