Black And White Bean Dip Recipes

BLACK AND WHITE BEAN DIP

Steps:

• Rinse and drain both cans of beans. Also drain the can of shoepeg corn. Make sure to squeeze liquid out of tomatoes before chopping so the dip doesn't turn runny. Put everything (except for the avocado) in a bowl and mix together.
• Spray a shallow baking dish (I used a glass pie plate) with nonstick spray before spooning in the bean mixture. Sprinkle a little cheese on top and pop into the oven.
• Bake for 20 minutes until the cheese is melted and it is all warm and bubbly. Remove from oven and sprinkle with diced avocado and serve with tortilla chips.

BLACK BEAN DIP

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.

BLACK AND WHITE BEAN DIP

Steps:

• Preheat oven to 350 degrees.
• Rinse and drain both cans of beans. Also drain the can of shoepeg corn (drain everything really well so you don't have liquid at the bottom after you cook it). Make sure to squeeze liquid out of tomatoes before chopping so the dip doesn't turn runny.
• Put everything (except for the avocado) in a bowl and mix together. Spray a shallow baking dish (I used a glass pie plate) with nonstick spray before spooning in the bean mixture.
• Sprinkle a little cheese on top and pop into the oven. Bake for 20 minutes until the cheese is melted and it is all warm and bubbly. Remove from oven and sprinkle with diced avocado and serve with tortilla chips.

CREAMY WHITE BEAN DIP WITH CHARRED PEPPERS

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.

BLACK BEAN & WHITE CORN DIP

Steps:

• Preheat oven to 325 degrees.
• Saute together the garlic, onions and bacon until cooked.
• Lightly mash drained beans and add 1 (or 2) tbsp vinegar (which I am told"degasses" the beans).
• Add back 1/2 cup of black bean juice.
• Mix in bacon mixture.
• Spread in pie dish.
• Spread corn over the top of the bean mixture.
• Top that with shredded Jalapeno Jack cheese.
• Bake for 15 minutes or until bubbly.

EASY BLACK BEAN DIP

Steps:

• Combine beans, water, lemon juice, garlic, cumin, chili powder, onion powder, and salt in a food processor; process until thick and smooth, adding more water if needed to reach desired thickness.
• Chill for at least 1 hour before serving.

WHITE BEAN DIP

Steps:

• In a food processor, combine the cannellini beans, cilantro, garlic, olive oil and lemon juice. Process until smooth, or to your desired consistency. Taste, and season with salt and pepper.

BLACK-AND-WHITE BEAN SALAD

Steps:

• In a large bowl combine the first five ingredients. In a small bowl, combine the salsa, vinegar, parsley, salt and pepper. Pour over bean mixture; toss to coat. Cover and refrigerate for at least 1 hour.

WHITE BEAN DIP

Steps:

• In a food processor, combine 2 cans (15.5 ounces each) rinsed and drained, 3 tablespoons 1 to 2 tablespoons and cup water. Process until smooth, adding more water if necessary. Add 2 teaspoons finely chopped and pulse until combined. Season with and Transfer to a serving bowl and drizzle with a little oil.