Beforeyouknowitbeandip Recipes

BEFORE YOU KNOW IT BEAN DIP (MAGIC BULLET)

Before You Know It Bean Dip (Magic Bullet) image

Not all bean dip comes out of that creepy little can. You can make hearty, delicious, all-natural bean dip in seconds. This dip is great both warm and cold. If you go for the warm version, try adding 1/4 cup of cheddar cheese to the ingredients before you blend it. (If you don't have room, partially mix the ingredients, then add the cheese.) Take the blade off, place the Shaker/Steamer Top on the cup and microwave for about 2-3 minutes (until warm throughout). Give the dip another quick Pulse or two, then serve immediately. The warm version goes perfectly with nachos or sliced crusty Italian bread. Courtesy of the Magic Bullet recipe booklet. TIPS: Use your favorite type of bean. Black beans can be substituted with pinto beans, white beans, whatever you're into. Black Bean Sauce Add a cup of broth to make a perfect sauce for pouring over chicken or fish. Black Bean Soup Add 2 cups of broth to make a zesty, flavorful soup -- a great way to use any leftover dip. Throw in a few shrimp for a real treat.

Provided by Sandi From CA

Categories Black Beans

Time 5m

Yield 2 1/2 cups (approx.)

Number Of Ingredients 8

Ingredients

1 (15 ounce) can black beans, drained
1/4 medium onion (about 1/4 cup)
1 -2 garlic clove
1/4 cup roasted red pepper
1/4 cup fat-free chicken broth or 1/4 cup vegetable broth
2 tablespoons balsamic vinegar
sour cream (optional)
cayenne pepper (optional)

Steps:

DRAIN most of the liquid out of the canned beans.
LOAD all the ingredients, in the order they are listed, into the tall cup.
TWIST on the cross blade and quickly pulse until you reach the desired consistency.

Nutrition Facts : Calories 171.6, Fat 0.7, SaturatedFat 0.2, Sodium 242.5, Carbohydrate 31.2, Fiber 11, Sugar 0.5, Protein 11.2

CREAMY WHITE BEAN DIP WITH CHARRED PEPPERS

Creamy White Bean Dip with Charred Peppers image

Provided by Molly Yeh

Categories condiment

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 cup (190 grams) dried white beans, preferably navy beans, picked through for any stony bits
4 to 5 strips of lemon rind plus 1/4 cup (60 grams) lemon juice (from 1 lemon)
1 head garlic, cloves peeled and kept whole (yielding about 1/2 cup/70 grams cloves)
1 to 2 dried red chiles, such as chile d'arbol
Kosher salt
Freshly ground black pepper
1/4 cup (56 grams) extra-virgin olive oil, plus more for serving
Charred Baby Bell Peppers, recipe follows, for serving
Flakey salt, for serving
3 tablespoons (42 grams) extra-virgin olive oil
8 ounces baby bell peppers, halved lengthwise
1 lemon, halved

Steps:

To make the bean dip: Combine the beans, lemon rind, garlic cloves, chiles and 1 teaspoon kosher salt in a 3- to 4-quart pot and add enough water to cover the beans by about 2 inches. Bring to a boil, lower to a simmer, cover and simmer for 1 1/2 to 2 hours, or until the beans are very tender. Discard the lemon rind and chile pepper and drain.
Combine the beans, garlic and lemon juice in a food processor. Season with a couple pinches of kosher salt and black pepper. Puree until smooth, 2 to 3 minutes. While the motor is running, drizzle in the olive oil. Adjust the seasoning with kosher salt and black pepper, as needed. Reserve in the refrigerator.
To serve, schmear some white bean dip on a plate. Pile on the Charred Baby Bell Peppers, squeeze on some of the charred lemon and drizzle with extra-virgin olive oil. Season with black pepper and garnish with a sprinkle of flakey salt.
Heat a 12-inch cast-iron skillet over high heat until smoking. Add the olive oil and swirl it around to coat. When the oil is hot and shimmery, add the peppers and cook, tossing occasionally, for 3 to 4 minutes. Place the lemon cut-side down in the skillet and char simultaneously until deeply browned.

BEEF AND BEAN DIP

Beef and Bean Dip image

Family loves to make burritos out of this beef and bean dip.

Provided by Billyboy

Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes

Time 1h45m

Yield 20

Number Of Ingredients 10

Ingredients

¼ cup butter
3 tablespoons olive oil
2 medium sweet onions (such as Vidalia®), thinly sliced
2 tablespoons minced garlic
2 pounds lean ground beef
3 tablespoons chili powder
1 (12 ounce) bottle zesty Italian-style salad dressing
1 cup chunky salsa
2 (20.5 ounce) cans refried black beans
1 pound grated Cheddar cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Heat butter and oil in a very large skillet over medium heat. Add onions and garlic and saute until translucent, about 5 minutes. Add ground beef and chili powder; cook and stir until browned and crumbly, 5 to 7 minutes.
Add salad dressing and salsa and bring to a boil. Add beans and stir until smooth. Pour into a baking dish or foil pan.
Bake in the preheated oven, stirring every 15 minutes, until hot, about 1 hour. Sprinkle cheese on top if desired and cook until melted, about 15 more minutes. Serve warm.

Nutrition Facts : Calories 339.8 calories, Carbohydrate 13.9 g, Cholesterol 61.1 mg, Fat 24.1 g, Fiber 3.9 g, Protein 17.6 g, SaturatedFat 10.1 g, Sodium 716 mg, Sugar 2.7 g

CREAMY BEAN DIP WITH CANNED BLACK BEANS

Creamy Bean Dip with Canned Black Beans image

This creamy black bean dip with canned beans has a little heat and is a great addition to any game-watching party! I like to serve this with tortilla chips alongside guacamole, salsa, and/or pico de gallo.

Provided by Amy Gronli

Time 10m

Yield 16

Number Of Ingredients 10

Ingredients

1 cup reduced-fat sour cream
½ cup reduced-fat shredded Cheddar cheese
½ cup canned black beans, rinsed
¼ teaspoon dried parsley, plus more for sprinkling
¼ teaspoon ground paprika
⅛ teaspoon chili powder
⅛ teaspoon onion powder
1 pinch garlic powder
1 pinch crushed red pepper flakes
1 pinch ground black pepper

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.

Nutrition Facts : Calories 34.2 calories, Carbohydrate 2.1 g, Cholesterol 6.6 mg, Fat 2.1 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 56.9 mg, Sugar 0.1 g

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