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Bean
Bean Dips
Easy Black Bean Dip Recipe
Ingredients 
1 15-oz. can black beans, drained very well
1 roma tomato, coarsely chopped
¼ cup red onion, chopped
1 clove garlic, minced
½ tsp lime juice
2 Tbsp. sour cream
½ tsp cumin
1 Tbsp minced jalapeno
1/3 cup mozzarella cheese
Directions
Place all ingredients except for cheese in a food processor. Pulse for 1 to 2 minutes, until well blended & there are no large chunks.
Transfer dip to pan, add cheese and cook over medium-low heat, stirring often until cheese is melted. Transfer to bowl and serve.
7 Layer Taco Dip Recipe
Ingredients
1 (1 ounce) package taco seasoning mix
2 (16 ounce) cans refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar medium salsa, drained well
1 large tomato, seeded and chopped
2 jalapeños, stemmed and sliced
5-6 green onions, half of green tops removed, sliced
1/2 head of iceberg lettuce, shredded
2 cups shredded Mexican-blend cheese
1 (3.8 ounce) can sliced black olives, drained
Directions
In a medium-sized bowl, blend the taco seasoning mix and refried beans. Spread the mixture into a 9 x 11 baking dish
Cream the cream cheese and sour cream together in a bowl then spread over the refried beans.
Add salsa as the next layer, and then create separate layers of tomato, jalapeño, green onions and lettuce over the salsa. Add the shredded cheese & then top off with black olives.
White Bean and Garlic Dip
Ingredients
- 3 (15-ounce) can cannellini beans, rinsed and drained
- 4 cloves garlic
- 1/4 cup loosely packed fresh parsley leaves
- 2 tablespoons olive oil
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- Freshly ground black pepper to taste
- 1/2 - 1 tablespoon fresh lemon juice, or to taste
Directions
Place the beans, garlic and parsley in a food processor & pulse until coarsely chopped. Add cayenne, salt, pepper, and ½ tablespoon of lemon juice. Then, with food processor running, slowly drizzle in the olive oil until the mixture is a smooth, creamy consistency. Add additional seasoning and lemon juice to taste.
Black Bean and Goat Cheese Dip
Ingredients
- 2 large poblano chilies
- 1/2 cup chopped scallions
- 1/2 cup fresh cilantro, coarsely chopped
- 1 tablespoon olive oil
- 1 small onion, chopped (appx. 1 cup)
- 2 cloves garlic, minced
- 2 cans (15 to 16 ounces each) black beans, drained and rinsed
- 1 cup chicken stock
- 1 teaspoon ground cumin
- Salt and freshly ground pepper, to taste
- 11 oz fresh goat cheese
Directions
Preheat oven to 375 degrees.
On a foil lined baking sheet or roasting pan, place poblano chilies under broiler and broil until skins are charred, turning as necessary, approximately 15 minutes. Remove from oven, cover loosely with foil and allow to cool. Peel and discard charred skin, along with the stems and seeds. Coarsely chop poblano, transfer to a dish and toss with scallions and cilantro.
In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add 1 can beans and lightly mash using a fork or a potato masher. Stir in chicken stock, remaining can of beans and cumin. Season with salt and pepper. Simmer until thickened, 10-15 minutes.
In the bottom of a 1 ½ to 2-quart baking dish, spread half of bean mixture. Top with half of cheese, crumbled, and half of pepper mixture. Repeat, layering once more, so that you end with the pepper mixture. Bake for 20-25 minutes or until heated through.
