Black Bean And Roasted Red Pepper Dip Recipes

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BLACK BEAN AND ROASTED RED PEPPER DIP



Black Bean and Roasted Red Pepper Dip image

A dip recipe that I copied off the side of tortilla chips. Nice flavor and a bit different from other dips.

Provided by Caryn

Categories     Black Beans

Time 10m

Yield 2 cups

Number Of Ingredients 8

1 (1 ounce) package lawry's taco seasoning
1 (15 ounce) can black beans, drained and rinsed
1 (7 ounce) jar roasted red peppers, drained
1 (12 ounce) package light cream cheese, softened
1 tablespoon cilantro, chopped
1 -2 teaspoon lime juice
chopped tomato
fresh cilantro

Steps:

  • In a food processor, combine all ingredients except the garnishes; mix thoroughly.
  • Serve in a bowl garnished with tomatoes and cilantro.
  • Serve with Tortilla chips and/or assorted raw vegetables.

CHEESY ROASTED CORN & RED PEPPER BLACK BEAN DIP #RSC



Cheesy Roasted Corn & Red Pepper Black Bean Dip #RSC image

"Ready, Set, Cook! Contest Entry" Great way to get veggies and protein in your children's diet.

Provided by rjrjsr

Categories     Black Beans

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 (14 ounce) can black beans
2 fresh garlic cloves, minced
1 teaspoon apple cider vinegar
1 teaspoon complete seasoning (ground cumin, garlic powder, salt)
2 ears fresh corn
2 tablespoons butter or 2 tablespoons margarine
salt
white pepper
1 red pepper
1 bunch fresh cilantro, chopped
1/2 cup scallion, chopped
1 lime
3/4 cup shredded monterey jack cheese (or pepper jack)
Reynolds Wrap Foil

Steps:

  • Preheat oven to 425 degrees.
  • Remove top of red pepper, remove seeds and cut red pepper into quarters. Flatten and lay on a small piece of Reynold's wrap on top of a cookie sheet. Place in 450 degree oven for 8 minutes. Remove & allow to cool.
  • Shuck ears of corn, wash and pat dry. Lay out a piece of Reynold's wrap large enough to completely wrap up and cover the corn. Salt and white pepper to taste. Place a Tbs of butter on each ear. Wrap tightly and place in oven and roast for 30 minutes. (Note you can add this while the peppers are cooking and drop the temperature when you remove the peppers.).
  • Line a 12 inch glass pie pan with Reynold's Wrap. Open beans and pour off about 2 Tbs liquid. Pour into pan. Add 1 tsp apple cider vinegar and the 2 minced garlic cloves. Add salt to taste and tsp of Complete Seasoning. Mix well and put in oven with the Corn and Red Pepper. Roast for 20 minutes or until liquid almost gone. Remove from oven and using a large spoon or potato masher, smash the beans just until they burst. Add scallions and mix inches.
  • Once corn is cooled enough to handle, cut kernels off the corn and mix in with the beans. Dice up the roasted red peppers and add. Squeeze juice from 1 lime over beans and mix well.
  • Sprinkle cheese over the top until completely covered. Put back in oven and melt cheese about 5-8 minutes depending on how brown you like the cheese.
  • Serve with corn chips. I liked Frito's dipping chips the best because they don't break as easily when you are dipping.

Nutrition Facts : Calories 285.7, Fat 13.3, SaturatedFat 7.9, Cholesterol 34.1, Sodium 179, Carbohydrate 31, Fiber 9.1, Sugar 3.5, Protein 13.9

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