zm.haerentanimo.net
New recipes

Spicy Black Bean Dip

Spicy Black Bean Dip


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • Prep 15min
  • Total15min
  • Servings6

This black-bean based hummus recipe is incredibly flavorful, and perfect for serving at any party--from game day to bridal showers!MORE+LESS-

Updated September 18, 2014

Ingredients

1

can (15 ounce) black beans

1/2

fresh jalapeño, sliced

1/4

cup cilantro, chopped

1

lime, freshly squeezed (reserve juice; discard remainder)

1

bag Food Should Taste Good™ lime tortilla chips

Steps

Hide Images

  • 1

    In a blender, puree black beans, garlic, onions, jalapeno, cumin, cilantro, and lime juice until smooth.

  • 2

    Serve with chips. Enjoy!

Nutrition Information

No nutrition information available for this recipe


I always have black beans in my cupboard, which means I always have ingredients on hand to make this Black Bean Dip Recipe. Always. It’s like the staple we can never get rid of. I think it has something to do with my husband’s addiction love of beans and rice.

So, after finding yet another can of black beans in my cupboard, I decided to make this bean dip because: I was hungry, Mexican food sounded good and we had black beans–go figure!

  • Black Beans – of course, you’ll need black beans for this black bean dip. It’s a staple!
  • Sweet Onion – this makes the dip slightly sweet but not too sweet. It’s a great contrast to the spiciness of the salsa.
  • Salsa – I used hot salsa but you can use medium or mild based on your tastes.
  • Cheddar Cheese – everything is better with cheese, am I right? Of course, I’m right.


Don&rsquot reserve this bean dip recipe just for Cinco De Mayo, though. It&rsquos great all summer long, over long holiday weekends like Memorial Day, Father&rsquos Day, 4th of July and Labor Day. In fact, any time you&rsquove got family, friends or neighbors coming over for a cookout, put out a cool bowl of black bean dip with a bag of your favorite tortilla chips and watch it disappear.


How to make the dip

Begin by cooking the onions, garlic, and jalapeños in olive oil until very soft, about ten minutes. Notice that I leave the garlic in fairly large chunks if you chop it too finely, it will burn.

Meanwhile, rinse the black beans.

Combine the beans with onion mixture, salt, cumin, lime juice, water, and fresh cilantro in a blender or food processor.

Purée until almost smooth. If you’re using a blender, you may need to stop and stir it a few times.

Transfer the dip to a serving bowl and top with more fresh chopped cilantro and a lime wedge if desired. That’s all there is to it. Enjoy!


Spicy Black Bean Dip with Cilantro and Epazote

Add the dry beans to a medium pot and add cold filtered water so that the beans are covered by about two inches of water. Cover with lid and allow to stand at least 8 hours or overnight. Drain and rinse the beans. Add the beans back to the pot and add more filtered water to cover by two inches. Add the epazote, then bring to a boil. Reduce heat to medium-low, partially cover, and simmer until beans are tender, about 1 hour. Drain and rinse, then set aside to cool.

Once beans have cooled, add to a food processor along with the garlic, jalapeño, salt, and lime juice pur é e to desired consistency (you may prefer a smooth dip, or you may choose to leave it slightly chunky). Add the cilantro and pulse until incorporated. Taste and add more seasonings, if needed. Refrigerate for at least one hour before serving to allow flavors to meld.

*Note: To make this dip less spicy, slice the jalapeño in half lengthwise and remove the white ribs and seeds prior to chopping. Be sure to always wash your hands thoroughly after handling hot peppers.


Spicy Black Bean Dip

Tonight I was pretty hungry but just about out of SmartPoints as I had eaten a croissant earlier in the day which took a lot of points. I had already had several pieces of fruit along with some Honey and Poppy Seed Fruit Salad so I wanted something a bit savory and spicy. I thought of making some spicy hummus but was all out of tahini sesame paste and didn’t feel like a late night trip to the market. I rummaged around in the refrigerator and pantry and came up with this dip. It’s definitely on the spicy side so if you prefer something a little more mild, cut the jalapeno in half and use about half of the chili powder. Conversely, if you like it really hot, add in the seeds from the jalapeno, that will really spice things up!

Spicy Black Bean Dip
www.skinnymerecipes.com
Servings: 6-8, Calories 94, Fat 3 g, Sat Fat 1 g, Carbs 13 g, Fiber 4 g, Net Carbs 9 g, Sugars 2 g, Protein 5 g
Weight Watcher’s Points Plus: 2 pts., Weight Watcher’s SmartPoints: 2 pts.

Ingredients:
  • 1 teaspoon olive oil
  • 1/2 onion, chopped
  • 3 garlic cloves, chopped
  • 1 jalapeno, seeded and chopped
  • 1 can black beans, rinsed and drained
  • 1 Roma tomato, chopped
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 cup chopped cilantro
  • 1 lime, juiced
  • 1/2 cup shredded 2% Mexican cheese
Directions:

Heat oil over medium heat in a small frying pan. Add onion, garlic and jalapeno and saute, stirring often for 8 minutes.

Add onion mix to food processor along with everything except the cheese. Blend up until smooth.


Spicy Black Bean Dip with Flatout Chips

Whether it’s a casual get-together or a special event, celebrations tend to revolve around food. If you have diabetes, this can add on a layer of stress to any social situation. Being unsure of what you can eat without having a negative impact on blood sugar levels may lead to you avoiding some of your favorite menu options. Finger foods and appetizers can often seem off limits, but they don’t have to be. By using Flatout Flatbread, you can create fiber-rich, reduced carbohydrate snack chips that can be enjoyed with any dip, such as this spicy black bean dip recipe. Having a lower carbohydrate appetizer option available allows you more freedom with your food selection throughout the remainder of the event.

Holy frijoles! Does Mexican food make you drool with excitement, like I do? Not only is it so totally satisfying, but it’s also a very nostalgic cuisine for this writer, who ate beans almost every night after class. There was this little Mexican place with a home made salsa bar in my college town, and many nights, I’d order bean dip and chips (I think it was under $1) and load my dip up with salsa from the bar and have that with the chips for dinner. Everyone who worked there, embarrassingly, knew my face, and exactly what I would order.

Now that I’m no longer a college kid, when we eat Mexican out, so many times we load up on tons of cheese and extras that push us over the edge of what we can comfortably handle. Resulting in, and I can speak from experience here, massive food guilt. I would have been just as happy with chips and dip! Oh, okay, a margarita, too. Who am I kidding?

Beans are a great way to get protein and fiber, and they are so inexpensive and easy to prepare if you have a few hours, or even a slowcooker. They’re not just for college kids anymore sometimes they’re for post grads with student loans, or for that certain someone (me) who has resolved to go meatless 3 days a week. How fun would it be to pack along a homemade bean dip with chips you make in the oven with Flatout flatbread?

There’s a whole world of beautiful heirloom beans out there, too, besides the pintos and the navys. and with a little online searching, I’ve been able to find some great heirloom varieties that would also work well in this recipe. For this dip, I’m using black beans for popularity’s sake, but if you have other beans, fresh or canned, by all means use them. Make sure you watch the sodium levels in any canned bean you buy, and rinse them thoroughly before using.

And about the flatbread: if you’d like to brush each flatbread with a little olive oil or lime juice and dust with a sprinkle of chile powder before baking, go right ahead. It all depends on your preferred level of spice and how heartily you can fend off your coworkers advances when lunchtime arrives, as you are contentedly snacking away. Next week, you might have to bring a double recipe.


Hot & Spicy Black Bean Dip

The perfect party dip for a crowd. A cinch to make and totally addictive!

Ingredients

  • FOR THE DIP:
  • 4 ounces, weight Cream Cheese, Softened
  • ½ cups Sour Cream
  • 1 package Taco Seasoning Mix (1 Ounce Packet, I Use Lawry's)
  • 2 Tablespoons Fresh Salsa (hot Or Mild, Your Choice), Add Extra If Desired
  • 2 cans (15 Oz. Cans) Refried Black Beans (I Use Rosarita)
  • 2 cups (generous) Grated Cheese - Mix Of Pepper Jack And Cheddar
  • FOR THE TOPPING:
  • 1 cup (generous) Grated Jack Or Cheddar Cheese
  • Chopped Green Onions, As Desired For Garnish

Preparation

This can either be very spicy (if you use hot salsa and go big with the pepper jack cheese) or mild if you choose a gentle salsa and mild cheddar cheese. Personally, I like mine with a good kick to it!

In a large bowl with a wooden spoon, mix together the cream cheese, sour cream, taco seasoning and salsa until well blended. Add the beans and stir until mixture is completely combined. Fold in the cheese and mix again.

Note #1: You can prepare the dip ahead to this point. Turn it into your baking dish (I used a deep sided ceramic baking dish, about 9 inches in diameter) and refrigerate until ready to cook. Or bake it right away.

Preheat oven to 350 F. Cover with the additional grated cheese and sprinkle with the green onions. Bake for 30-35 minutes, until bubbling and warmed through. Serve with tortilla chips.

Note #2: You can also cook and serve this in a crockpot if you like. If you use the crockpot, don’t cover it with the additional cheese immediately. Heat it, covered on high for about an hour. Then spread the cheese and onions on top. Then cook, uncovered, for another 15-20 minutes or until cheese is melted and bubbling.


Spicy Black Bean Dip - Recipes

  • 1 (15.5 oz.) can black beans, drained and rinsed
  • 1/2 cup vegetable stock
  • 4 to 5 scallions, tough ends discarded, chopped
  • 1 tsp. ground cumin
  • 1 tsp. garlic, minced
  • 2 tbsp. cilantro leaves, chopped
  • 1-2 chipotles in adobo, seeded and minced (optional)
  • Juice of 1 to 2 limes, to taste
  • Salt and freshly ground black pepper, to taste
  • Cheddar cheese, shredded
  • Scallions, chopped, for garnish

This may be made up to 3 days ahead and kept in an airtight container in the refrigerator. Place plastic wrap directly on the surface of the dip to protect the surface from drying out. Bring to room temperature or reheat slightly in a microwave to take the chill off the dip. Sprinkle the top with cheese and bell pepper pieces. Garnish with a sprig of cilantro.

If you would rather serve this hot, place dip in an ovenproof dish, top with shredded cheese. Place in a 350 degree F oven for 10 to 15 minutes or until the cheese is melted and the dip is warmed. Sprinkle minced bell pepper over the top for color. Garnish with scallions. Serve with tortilla chips, salsa, and guacamole if desired.


Hot and Spicy Black Bean Dip Recipe

Ingredients:

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 jalapeno, diced
  • 1/2 yellow onion, diced
  • 1 (15 ounce) can black beans, drained
  • 1/2 teaspoon ground chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 2 tablespoons habanero salsa
  • 1/2 cup shredded pepper jack cheese

Instructions

Heat olive oil in a skillet over medium heat. Add garlic, jalapeno and onion to the pan and cook until softened. About 5 minutes.

While you are cooking the jalapeno mixture, pour the black beans into a bowl and mash slightly with a fork.

Once jalapeno mixture is softened, stir in black beans, chili powder, cumin, salt and salsa. Cook 3 - 5 minutes or until bubbling.

Spoon the dip into an oven proof baking dish. Sprinkle pepper jack cheese over the top. Place under the broiler and broil for 5 minutes or until the cheese is browned and bubbly. Serve immediately.

Notes

Leave a Comment Cancel Comment

This is awesome! It would have some kick, some health, some cheese… Definitely some good sports watching food! Great recipe!

StephenC

I don’t know if you have a hubby or significant other, but mine, Peter, woulld never be caught watching a football game. I have to schedule my games very carefully so as not to piss him off. At my age I can’t sit in front of the TV and snack, the body just doesn’t appreciate it. But your dip makes me want to go on a little road trip by myself and indulge.

Maria

Love this dip! Great for game day!

Hey! I'm Des!

Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.



Comments:

  1. Jordain

    so congratulated ... =)

  2. Lowell

    Congratulations, you just visited another idea

  3. Atwood

    I must tell you this is a gross mistake.

  4. Cleobis

    This message, is matchless))), very much it is pleasant to me :)

  5. Duron

    In my opinion, you admit the mistake. I offer to discuss it.

  6. Fitzsimons

    It agrees, the information is very good



Write a message