West Indian Bean Dip Food
WHITE BEAN DIP
An awesome alternative to the usual refried beans and tortilla chips. Serve this dip with pita chips or veggie wheat crackers.
Provided by msjess
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 10m
Yield 10
Number Of Ingredients 6
Steps:
- In a food processor, combine the cannellini beans, cilantro, garlic, olive oil and lemon juice. Process until smooth, or to your desired consistency. Taste, and season with salt and pepper.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 13.7 g, Fat 7.6 g, Fiber 4.1 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 191.5 mg
BEST BEAN DIP EVER
Make and share this Best Bean Dip Ever recipe from Food.com.
Provided by Chefs Mom
Categories Cheese
Time 55m
Yield 1 9X12 pan
Number Of Ingredients 7
Steps:
- place 1 can drained beans in bottom of greased 9x11 pan,.
- add 1 can Rotel,.
- spread 1/2 container of sour cream over that,.
- cut 1 brick cream cheese in slices and place half over that,.
- empty 1/2 can of olives over that.
- sprinkle spices,.
- End with left over shredded cheese.
- repeat the whole process.
- Bake in 350* oven for about 30 mins, or till cheese is melted.
- Serve hot with"Scoops" chips.
WEST INDIAN RICE AND BEANS
Categories Bean Rice Side Vegetarian Quick & Easy Wheat/Gluten-Free Kwanzaa Coconut Jalapeño Bon Appétit
Yield Serves 2
Number Of Ingredients 8
Steps:
- Combine 2 cups vegetable broth, kidney beans, coconut milk, minced jalapño chili, thyme and allspice in heavy large saucepan. Bring mixture to boil over medium-high heat. Stir in rice. Reduce heat to medium-low and simmer mixture uncovered until most of liquid is absorbed and rice is almost tender, stirring often, about 20 minutes.
- Mix 3/4 cup green onions into rice. Continue to simmer until rice is very tender and mixture is creamy, adding more broth by 1/4 cupfuls if mixture seems dry, about 5 minutes longer. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup green onions and serve.
WEST INDIAN BEAN DIP
Yum! Love this with cannellini beans and NO bacon, but you may include bacon if you wish. I served this with toasted pita bread triangles!
Provided by spatchcock
Categories Spreads
Time 15m
Yield 4 cups
Number Of Ingredients 11
Steps:
- (If you want to use bacon, cook it and drain it. I don't really like meat, so I just omitted it).
- In reserved fat (or just nonstick cooking spray!) cook onion and garlic with salt and pepper to taste over moderately low heat, stirring, until softened and pale golden.
- Add chili powder and cumin and cook, stirring, 1 minutes.
- Add beans and cook, stirring, 5 minutes.
- In a food processor purée bean mixture with all remaining ingredients except bacon until smooth and transfer to a bowl.
- Crumble bacon (if you want!) and stir into dip with salt and pepper to taste.
- Dip may be made 1 day ahead and chilled, covered.
- Bring dip to room temperature before serving so you don't break tortilla chips!
- Serve dip with tortilla chips or crudités.
Nutrition Facts : Calories 681.6, Fat 31.4, SaturatedFat 14.5, Cholesterol 60.9, Sodium 487.4, Carbohydrate 70.2, Fiber 14.7, Sugar 3, Protein 32.6
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