Sweet Bean Dip Food

SWEET & SPICY BEAN DIP

Steps:

• Mix all ingredients together and place in an oven proof dish and bake for 20 minutes or microwave for 5 minutes.
• If microwaving make sure to stir a couple times.
• Serve with corn chips!

VEGGIE BEAN DIP

Steps:

• Drain and rinse the black eyed peas, black beans, pinto beans, white corn and put into a large bowl.
• Finely dice the red pepper, green pepper, celery (enough for one cup) and red onion and add to bowl.
• In a 2 quart sauce pan, combine the vinegar, oil, water, sugar, salt, pepper and garlic (finely minced) and bring to a boil.
• Add boiling mix to bean mix and stir until well coated.
• Cover and refrigerate overnight.
• Drain liquid as you serve it and enjoy with your favorite corn chips!

SWEET & SPICY BLACK BEAN SALAD (OR DIP)

Steps:

• In a jar or container with tight-fitting lid, combine lime juice, oil, brown sugar, mustard, salt and pepper. Shake until completely blended.
• In a separate bowl, combine beans, corn, green onions, jalapeno and cilantro.
• Pour dressing over bean mixture and toss to coat.
• Cover and chill for atleast an hour or up to a day. If a day, give it a stir or two.
• To serve as a salad, arrange with cabbage or lettuce leaves. Add more cilantro to make it pretty on top, if you wish.
• To serve as an appetizer, I like to eat it with tortilla chips.

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.

HOT BLACK BEAN AND SWEET CORN DIP

Steps:

• combine corn,beans,salsa,and spices.
• stir in cubes of cream cheese
• bake 350 degrees for 25 minutes.
• (DO NOT STIR).
• Serve with tortilla chips.

SWEET BEAN DIP

Steps:

• Drizzle olive oil into a sautée pan and turn on medium to high heat.
• Add in your onions and corn, cook until they turn slightly brown.
• Then add in your pinto beans and cook until the mixture begins to stick to the pan. The beans should be almost cooked.
• Finally drizzle in your maple syrup, and add in your spices as directed. Enjoy!
• Serve with tortilla chips or toasted bread.

BEEF AND BEAN DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat butter and oil in a very large skillet over medium heat. Add onions and garlic and saute until translucent, about 5 minutes. Add ground beef and chili powder; cook and stir until browned and crumbly, 5 to 7 minutes.
• Add salad dressing and salsa and bring to a boil. Add beans and stir until smooth. Pour into a baking dish or foil pan.
• Bake in the preheated oven, stirring every 15 minutes, until hot, about 1 hour. Sprinkle cheese on top if desired and cook until melted, about 15 more minutes. Serve warm.