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.
CREAMY BLACK BEAN DIP
This appealing Southwest-inspired dip can be made well in advance. If we don't have tortilla chips on hand, we serve it with crackers. -Ashley Donovan, Glasgow, Kentucky
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 3 cups.
Number Of Ingredients 11
Steps:
- In a food processor, cover and process cream cheese until smooth. Add half of the beans; cover and pulse until blended. Transfer to a bowl; stir in the cheese, onions, cumin, cayenne and remaining beans. Cover and refrigerate for 8 hours or overnight., Just before serving, garnish with cheese, tomato and onion. Serve with tortilla chips.
Nutrition Facts : Calories 95 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 335mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic exchanges
EASY BLACK BEAN DIP
A delicious, healthy, easy-to-make dip that is wonderful with baked tortilla chips.
Provided by BEE_QUEEN
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Combine beans, water, lemon juice, garlic, cumin, chili powder, onion powder, and salt in a food processor; process until thick and smooth, adding more water if needed to reach desired thickness.
- Chill for at least 1 hour before serving.
Nutrition Facts : Calories 69.7 calories, Carbohydrate 12.8 g, Fat 0.4 g, Fiber 5.1 g, Protein 4.5 g, SaturatedFat 0.1 g, Sodium 471.2 mg, Sugar 0.2 g
BLACK BEAN SWAMP DIP
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the broiler. Put the poblanos on a baking sheet and broil, turning halfway through, until charred all over, 15 to 20 minutes. Let cool slightly, then remove the stems and seeds and peel off the charred skin. (It's OK if some skin remains.)
- Transfer the poblanos to a blender and add 1/2 cup water, the black beans, cilantro, scallions, lime juice, 2 teaspoons salt and the cumin. Puree until smooth. Transfer to a small bowl and serve with tortilla chips.
BLACK BEAN DIP
This is a quick and simple black bean dip -- I almost always have this stuff on hand! Can be served either hot or cold. Time listed is just prep time, as cook time will depend on whether you want to chill it or heat it, or eat it right away.
Provided by iewe7726
Categories Black Beans
Time 5m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Place chilies, onions, garlic and beans in blender or food processor. Cover and blend on medium-high speed until almost smooth.
- Spoon mixture into small bowl. Stir in yogurt, cumin and salt. Cover and refrigerate until chilled, or heat in 1 1/2-quart saucepan over medium heat, stirring frequently, until hot.
- Serve with tortilla chips or crackers, or use in burritos, tacos, etc.
Nutrition Facts : Calories 255.3, Fat 1.9, SaturatedFat 0.8, Cholesterol 3.7, Sodium 337.4, Carbohydrate 43.8, Fiber 13.9, Sugar 5.4, Protein 17.3
EASY PESTO DIP
The ingredients are very sinful but you can't go wrong with this. When layered this is very impressive.
Provided by FLKeysJen
Categories Cheese
Time 5m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- Combine all three ingredients, or combine the butter and cream cheese, then layer with the pesto.
- Serve with bread and crackers.
Nutrition Facts : Calories 100.3, Fat 10.7, SaturatedFat 6.8, Cholesterol 30.8, Sodium 82.8, Carbohydrate 0.4, Protein 1.1
BAKED MEXICAN BLACK BEAN DIP
This dip is a great starter for a Mexican Themed dinner night. I'm not too wonderful with "precise measurements", so please use the spices listed to you own taste. I sometimes will add diced, fresh tomatoes on top when they're in season. Also, some green onion on top is always nice too.
Provided by Kozmic Blues
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix black beans with cumin, coriander, chili powder and cayenne pepper and spread over the bottom of an over-proof baking dish.
- I don't usually measure the spices, so please use them to your own taste.
- (I'm a bit heavy handed with the cayenne pepper!) Sprinkle the grated cheese over top of the beans.
- I usually sprinkle a little chili powder or cumin on top of the cheese to give it a little color.
- Bake in preheated oven at 375°F for 10-15 minutes or until cheese is melted and bubbling slightly.
- Remove from oven and spoon sour cream evenly over the top of the cheese.
- Add shredded lettuce, jalapeños (if using), and top with fresh cilantro.
- Serve immediately with nacho chips for dipping.
Nutrition Facts : Calories 452.9, Fat 20.8, SaturatedFat 12.7, Cholesterol 48.9, Sodium 565, Carbohydrate 42.5, Fiber 13.4, Sugar 0.1, Protein 25.7
WHITE BEAN PESTO DIP
Make and share this White Bean Pesto Dip recipe from Food.com.
Provided by IngridH
Categories Lunch/Snacks
Time 10m
Yield 3 serving(s)
Number Of Ingredients 3
Steps:
- Process beans in a food processor until smooth.
- Add pesto and lemon juice. Process to combine.
- Check seasoning, add salt or pepper if needed.
- Serve with pita chips, or raw vegetables.
Nutrition Facts : Calories 486.1, Fat 1.2, SaturatedFat 0.3, Sodium 21.3, Carbohydrate 90.6, Fiber 20.4, Sugar 1.4, Protein 30.9
MEXICAN BLACK BEAN DIP
Make and share this Mexican Black Bean Dip recipe from Food.com.
Provided by FDADELKARIM
Categories Lunch/Snacks
Time 30m
Yield 3 1/2 cups
Number Of Ingredients 14
Steps:
- Sour Cream Topping: Mix the ingredients together in a small bowl & set aside for later use.
- Saute the beef, onion, & peppers together in a frying pan until the beef is no longer pink, drain excess grease.
- Stir in the sauce, mustard powder, taco seasoning, & beans. Simmer for 7 minutes.
- Spoon the beef mixture in a 9x9 glass dish. Then spread the sour cream mixture over beef.
- Top with cheese, tomato, & lettuce then serve with tortilla chips.
WHITE BEAN AND PESTO DIP
Serve this lowfat dip with healthy dippers, such as Armenian cracker bread, sliced red bell pepper, carrot sticks and cauliflower and broccoli florets.
Categories Condiment/Spread Bean No-Cook Vegetarian Quick & Easy Low Cal Healthy Bon Appétit Hors D'Oeuvre
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Process beans in processor until smooth. Stir in pesto. Add lemon juice to taste. Season with salt and pepper. (Can be prepared 1 day ahead.) Stir dip before serving.
BLACK BEAN PESTO DIP
I came up with this recipe after craving a black bean dip, but I wanted it to be more like a hummus and not like your typical mexican black bean dip. This recipe is so, so easy, I'm sure you already have all of the ingredients in you pantry!! The pesto really makes this dip unique.Trust me, this is going to be one of the best dips you've ever had!! And it's healthy too!!
Provided by Turtle Mama
Categories Black Beans
Time 6m
Yield 1 1/2 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place all of the ingredients in a food processor and blend till its a smooth, creamy consistancy.
- Since I didn't measure when I made this dip, all measurements are approx., but accurate in my opinion -- you know how creamy you like your dip, so adjust according to your own taste!
- Enjoy!
Nutrition Facts : Calories 270.7, Fat 19.1, SaturatedFat 3, Cholesterol 1.3, Sodium 293.8, Carbohydrate 19.3, Fiber 6.8, Sugar 0.1, Protein 7
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BLACK BEAN DIP - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Costa Rican, Mexican, Tex-MexTotal Time 20 minsCategory AppetizersCalories 114 per serving
- 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.
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