Easy Black Bean Dip Recipes
This is one of the easiest recipies I know of and it can be served and eaten many ways. It can be served with virtually any chip as a dip for a party (or as I more commonly eat it which is whenever I'm hungry for 2 or 3 days till it's gone). It can be used on top of salads or as a condiment for Southwest-style wraps or eaten like a bean salad.
Recipe From food.com
Provided by BeautyBlondeC
Categories Black Beans
Time 10m
Yield 1 large bowl, 20 serving(s)
Number Of Ingredients 5
Ditch the unhealthy luncheon meats and opt for this spread full of vegetable protein. This version doesn't have any garlic or onion so it works well in an office "brown-bag" lunch. But if you are feeling brave go ahead and add a clove or two of garlic and/or 4-5 green onions.
Recipe From food.com
Provided by My Food Coach
Categories Low Cholesterol
Time 5m
Yield 10 serving(s)
Number Of Ingredients 4
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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 …
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Total Time 20 mins
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- 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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From liveeatlearn.com
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