Kaya Black Bean Dip Recipes

Steps:

• 1. Puree chipotle peppers with half the black beans. 2. Combine puree with remaining ingredients. 3. Place in heat proof container(s). 4. Top with grated cheese and heat in oven or microwave

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.

Steps:

• In a large bowl, combine avocados and lime juice; let stand for 10 minutes. In another large bowl, combine the corn, beans, red pepper, onions, cilantro and garlic. , In a small bowl, whisk the oil, vinegar, salt and pepper. Drizzle over corn mixture; toss to coat. Gently fold in the avocado mixture. Cover and refrigerate for at least 2 hours or until chilled. Serve with tortilla chips.

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.

Steps:

• Combine sour cream, Cheddar cheese, black beans, 1/4 teaspoon parsley, paprika, chili powder, onion powder, garlic powder, pepper flakes, and pepper in a bowl; gently fold together so black beans aren't crushed. Sprinkle with more parsley, if desired.
• Keep refrigerated until ready to serve. Keep chilled while serving.