CALIFORNIA BEAN DIP
This eye-pleasing combination of white corn, black beans and Mexican-style seasonings is irresistible! Serve it with corn chips.
Provided by shawnajean
Categories Low Cholesterol
Time 8h15m
Yield 4 cups, 32 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together in a bowl.
- Cover and chill in the refrigerator 8 hours, or overnight, before serving.
BLACK BEAN DIP
Provided by Melissa d'Arabian : Food Network
Time 25m
Yield 1 1/2 cups of dip
Number Of Ingredients 0
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.
CALIFORNIA BEAN DIP
My brother's girlfriend made this dip for our Christmas gathering. I think we all turned up our noses at the way it looked and the thought of the beans. I am the one who will try anything that is different. After the first bite I was ranting and raving over it. It disappeared quickly! Serve with corn chips.
Provided by JOLENE1511
Categories Bean Dips
Time 8h15m
Yield 32
Number Of Ingredients 9
Steps:
- In a medium bowl, thoroughly mix white corn, black beans, Italian-style salad dressing, ranch-style salad dressing, onion, hot pepper sauce, cilantro, chili powder and ground black pepper. Chill in the refrigerator 8 hours, or overnight, before serving.
Nutrition Facts : Calories 69.2 calories, Carbohydrate 5 g, Cholesterol 2 mg, Fat 5.1 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 0.8 g, Sodium 190.1 mg, Sugar 1.5 g
PINE NUT AND WHITE BEAN DIP
Toasting the pine nuts until they're properly golden brown to the center and not just on the surface is key in coaxing out maximum flavor. That said, pine nuts are expensive and can burn, so keep a close eye on them as they cook.
Provided by Janice Tiefenbach
Categories Bon Appétit Dip Appetizer Hors D'Oeuvre Cocktail Party Party Bean Pine Nut Garlic Blender Vegetarian Vegan Dairy Free Soy Free Peanut Free Wheat/Gluten-Free
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Set a mesh sieve over a small bowl. Heat a small saucepan over medium-low. Combine nuts and oil in pan and cook, swirling often, until nuts are golden brown, about 5 minutes (cut 1 in half to check doneness in the center). Scrape into sieve and let drain. Transfer nuts to paper towels to drain further. Finely grate garlic into oil.
- Blend beans, salt, pepper, three-fourths of nuts, and ½ cup water in a blender until very smooth. With motor running, gradually stream in garlic oil; blend until combined.
- Transfer dip to a small bowl and spoon remaining nuts over.
- Do Ahead: Dip can be made 2 days ahead. Cover and chill. Let come to room temperature before serving.
CHAMPIONSHIP BEAN DIP
My friends and neighbors expect me to bring this irresistible dip to every gathering. When I arrive, they ask, "You brought your bean dip, didn't you?" If there are any leftovers, we use them to make bean and cheese burritos the next day. I've given out this recipe a hundred times. -Wendi Wavrin Law, Omaha, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 2h10m
Yield 4-1/2 cups.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first 8 ingredients; transfer to a 1-1/2-qt. slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa.
Nutrition Facts : Calories 57 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 151mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
BEAN DIP
Categories Condiment/Spread Bean Appetizer Fall Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- 1. Soak the beans in salted water overnight.
- 2. Rinse and add new water to cover. In a 2-quart pot, boil the beans over high heat until tender, or 20 to 25 minutes. Drain the beans and mash them with the olive oil until you achieve a creamy texture.
- 3. Mix in the garlic and sage. Season with salt to taste. Serve cold.
RED BEAN DIP
To quick-soak the beans, cover them with water in a saucepan, and bring them to a boil. Remove from heat, cover, and let them stand for an hour. Red beans -- a source of cholesterol-lowering fiber -- are pureed, then topped with yogurt and caramelized onions.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield makes about 3 cups
Number Of Ingredients 11
Steps:
- Cover beans with at least 2 inches of water in a large bowl. Cover loosely, and let soak overnight at room temperature.
- Drain beans; transfer to a medium saucepan. Add stock, herbs, spices, and salt. Bring to a boil, then reduce heat to medium-low. Simmer beans until tender, 15 to 20 minutes. Drain beans; reserve cooking liquid. Discard bay leaf and cinnamon stick. Let liquid cool completely.
- Heat oil in a medium skillet over medium-high heat. Add onion; reduce heat to medium. Cook, stirring occasionally, until caramelized, about 25 minutes.
- Pulse beans and 1/2 cup cooking liquid in a food processor until smooth. Add more cooking liquid if needed to reach desired consistency. Transfer to a serving bowl. Top with yogurt, then onions. Serve with chips. Dip can be refrigerated in an airtight container up to 3 days.
Nutrition Facts : Calories 211 g, Fat 3 g, Fiber 7 g, Protein 9 g, Sodium 359 g
LAYERED AVOCADO BEAN DIP
I grew up in Northern California, and I miss the flavors from home all the time. I made up this dip to combine some of my favorite things like avocados, artichokes, and almonds and it's a big favorite at parties! Sourdough bread is another California favorite for serving, but it works really well with pita chips or even just normal tortilla chips, too. —Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Place beans, oil, lemon juice, pepper and 1/4 teaspoon salt in a food processor; process until creamy. Spread onto bottom of a 9-in. pie plate., In a large bowl, mash avocados with remaining salt; spread over bean mixture. Layer with artichoke hearts, cheese, tomatoes, olives and almonds. Serve with baguette slices.
Nutrition Facts : Calories 125 calories, Fat 9g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 240mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 4g fiber), Protein 3g protein.
CHEESY BLACK BEAN DIP
A delicious dip for tortilla chips, pita or bagel chips or fresh vegetables. From the California Milk Advisory Board.
Provided by Hey Jude
Categories Lunch/Snacks
Time 35m
Yield 17 serving(s)
Number Of Ingredients 12
Steps:
- In a medium skillet, heat oil over medium heat. Add onion, garlic and jalapeno peppers; saute until onions are soft, about 3 minutes.
- Add beans and smush with the back of a spoon or potato masher until softened and heated through, another 2-3 minutes.
- Remove from heat; stir in shredded mozzarella or Oaxaca cheese, sour cream, cumin and cayenne pepper, stirring until cheese is melted.
- Season with salt and pepper to taste.
- Transfer to a serving dish and sprinkle Cotija or feta on top. Serve warm or at room temperature with chips and/or vegetables.
- Leftover dip can be refrigerated and reheated in a microwave.
Nutrition Facts : Calories 101.7, Fat 6.5, SaturatedFat 3.2, Cholesterol 14.9, Sodium 110.1, Carbohydrate 6.1, Fiber 1.7, Sugar 0.7, Protein 5
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