Black Bean Dip With Garlic Recipes

BLACK BEAN DIP

Steps:

• 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.

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 BEAN DIP WITH GARLIC

Steps:

• In a food processor, combine all the ingredients except cilantro sprigs.
• Add 2 tbsps.
• water and process until smooth.
• Transfer the dip to a serving bowl, garnish with cilantro sprigs, and serve with your favorite fat-free tortilla chips.

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.

BLACK BEANS WITH CUMIN AND GARLIC

Steps:

• Drain and rinse black beans.
• In a medium saucepan, heat olive oil over medium heat and saute garlic and cumin until fragrant.
• Add black beans, broth and salt.
• Reduce heat to medium-low, stirring frequently until beans are heated through.
• OR, after sauteeing the garlic and cumin, you can place everything in a crockpot on low heat for a couple of hours.
• If desired, stir in the cilantro just prior to serving.

GARLIC BEAN DIP

Steps:

• Place first 5 ingredients in a food processor; process until almost smooth. Add mayonnaise and parsley; pulse just until blended. Serve with pita chips or vegetables.

CREAMY BEAN DIP WITH CANNED BLACK BEANS

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.

ROASTED GARLIC AND WHITE BEAN DIP WITH ROSEMARY

Steps:

• Roast the garlic: Heat the oven to 400 degrees. Peel off most of the garlic's outermost skin but leave the whole head intact. Trim about 1/4 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly.
• Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans, 4 tablespoons olive oil, lemon juice, rosemary leaves, black pepper, cayenne (if using), hot water and salt. Purée until smooth, then taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish.
• Heat remaining 1 tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add the remaining rosemary sprig - it should sizzle. Cook until brown and crisp, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infused with rosemary, over the top of the dip. Sprinkle with cayenne for a little additional heat.

HURRY-UP BLACK BEAN DIP

Steps:

• 1. Transfer one tablespoon of the red onion to a cup and set aside for the garnish
• 2. In a blender or food processor, purée the beans, remaining red onion, vinegar, orange juice, cilantro, oil, garlic, and cumin.
• 3. Transfer the dip to a bowl; add salt and pepper. Sprinkle with the reserved red onion and serve with tortilla chips and vegetables.

SUMMER ROLLS WITH BLACK BEAN GARLIC DIPPING SAUCE

Steps:

• Make the dipping sauce: Child: To remove some of the salt from the beans, put them in a small bowl of warm water for 2 minutes. Rinse in a small colander or a strainer, and repeat 3 times. Adult: Mince garlic cloves. Trim ends of chives. Child: In another small bowl, mix beans and garlic, and give to the adult. Using a pair of small blunt kitchen scissors, cut chives into tiny pieces. Adult: In a small frying pan over medium heat, heat oil until shimmering, and add beans and garlic. Stir until they begin to sizzle, about 1 minute, then reduce heat to low, add soy sauce and cook for 2 minutes. Pour into a small bowl. Child: Garnish sauce with chives.
• Make the summer rolls: Adult: Trim ends of chives. Child: Count out 16 chives and, using kitchen scissors, cut them in half. Tear basil leaves in half. Adult: Mince remaining chives and set aside for garnish. Cut bell pepper in half lengthwise, discard seeds, and cut 8 slices 1/2 inch wide. (Reserve remaining bell pepper for another use.)
• Adult: Place a wide shallow bowl or baking pan on the counter and add 1 to 2 inches of cold water. Slide a rice wrapper into the water until pliable but not soggy, about 10 to 30 seconds. Transfer wrapper to a large plate. Child: In the center of the wrapper, place a row (about 4 pieces) of basil, mint (about 5 leaves), cilantro (about 6 leaves) and chives (about 4 pieces). Add 10 bean sprouts and a strip of red bell pepper. Adult: Roll up wrapper halfway to cover filling, then tuck in ends of wrapper. Continue rolling, wrapping tightly. Place roll, seam-side down, on a serving plate. Continue to make 8 rolls. Child: Garnish rolls with minced chives; serve with dipping sauce.