Chunky Kidney Bean Dip Recipes

Steps:

• Heat the oil and cook the onion and garlic until soft and golden.
• Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes.
• Add the lime juice to the kidney bean mixture. Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree. When it is cool, arrange in small bowls and sprinkle over the reserved lime zest.

Steps:

• Rinse the kidney beans, and set aside to drain. In a medium bowl, stir together the onion, mayonnaise, relish, dry mustard, Worcestershire sauce, horseradish, garlic powder, salt and pepper. Gently mix in kidney beans until coated with dressing. Refrigerate until serving.

Steps:

• Mash the beans by hand, using a fork or the back of a wooden spoon.
• Blend in the sour cream, mixing until smooth.
• Add all the other ingredients and blend well.
• Cover and chill for a couple hours to allow flavors to meld.

Steps:

• Preheat oven to 350 degrees.
• Bottom Layer: Mash kidney beans with fork in medium bowl.
• Add next 9 ingredients, mix well.
• Spread in ungreased 9 inch pie plate or shallow casserole.
• Top Layer: Layer all 3 ingredients, in order given, over salsa mixture.
• Bake uncovered, in 350 degrees oven for 30 minutes.

Steps:

• Place half the chickpeas and half the cannelloni beans in the bowl of a food processor along with garlic and yogurt. Puree until smooth. Add remaining beans, and pulse until coarsely chopped.
• Set aside 2 tablespoons tomato for garnish. Transfer mixture to a bowl; stir in remaining tomato, cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, and lemon juice. Set aside.
• Heat a grill or grill pan over medium-high heat. In a small bowl, combine remaining teaspoon salt, 1/4 teaspoon pepper, thyme, and parsley. Spray both sides of pitas with cooking spray, and place on grill. When bottoms are browned, about 30 seconds, flip pitas, and sprinkle one of the cooked sides with herb mixture. Cook until both sides are browned. Cut pitas into wedges; serve warm with reserved bean dip. Garnish with reserved chopped tomato.

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.