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
ROASTED RED PEPPER AND GARLIC BEAN DIP
Steps:
- Preheat the oven to 375 degrees F.
- Slice off the top 1/3 of the garlic head with a serrated knife, exposing the cloves. Drizzle the oil over the cloves and with some salt. Tightly wrap the head in aluminum foil and transfer it to the oven. Roast until the garlic is very soft and deep golden brown, about 45 minutes. When cool enough to handle, remove 4 cloves for the dip and reserve the rest for another use.
- Put the cannellini beans, garbanzo beans, roasted peppers, cumin, tahini, lemon juice, granulated garlic, granulated onion, cayenne and the 4 roasted garlic cloves in a food processor and pulse until chunky. While pulsing, slowly add the chicken stock and mix until smooth,
- Transfer the mixture into a large nonstick skillet over medium-high heat. Cook, stirring, until the mixture begins to bubble, about 5 minutes. Season with salt and pepper. Serve warm or at room temperature with tortilla chips for dipping.
RED KIDNEY BEAN DIP
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 55m
Yield 10 as part of mezze meal
Number Of Ingredients 11
Steps:
- Heat the oil and cook the onion and garlic until soft and golden.
- Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes.
- Add the lime juice to the kidney bean mixture. Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree. When it is cool, arrange in small bowls and sprinkle over the reserved lime zest.
NEW ENGLAND BEAN DIP
I live in New England. This is a creamy bean dip made with red kidney beans. It goes great as an appetizer with crackers. Enjoy!
Provided by JOJO121864
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Rinse the kidney beans, and set aside to drain. In a medium bowl, stir together the onion, mayonnaise, relish, dry mustard, Worcestershire sauce, horseradish, garlic powder, salt and pepper. Gently mix in kidney beans until coated with dressing. Refrigerate until serving.
Nutrition Facts : Calories 354.8 calories, Carbohydrate 33.2 g, Cholesterol 10.4 mg, Fat 22.6 g, Fiber 8.6 g, Protein 7.6 g, SaturatedFat 3.3 g, Sodium 756.5 mg, Sugar 10 g
RED BEAN DIP WITH CUMIN AND CILANTRO
Provided by Anita L. S. Eberhardt
Categories Condiment/Spread Bean No-Cook Cocktail Party Picnic Vegetarian Quick & Easy Buffet Spice Sour Cream Cilantro Bon Appétit Massachusetts
Yield Makes 1 1/2 cups
Number Of Ingredients 9
Steps:
- Place beans in medium bowl. Mash with fork until almost smooth. Add sour cream, lemon juice, garlic, and cumin; blend well. Mix in onion and cilantro. Season dip with salt and pepper. Transfer to small bowl. Let stand at least 30 minutes to blend flavors. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
- Place dip in center of platter. Surround with vegetables and pita triangles.
BLACK BEAN, GREEN PEPPER, AND RED ONION DIP
Categories Condiment/Spread Food Processor Bean Onion Appetizer Vegetarian Bell Pepper Chill Gourmet
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- In a large saucepan let the beans soak in cold water to cover for 1 hour, drain them, and in the pan combine them with 2 quarts of the water. Bring the water to a boil and cook the beans at a slow boil for 1 hour, or until they are tender.
- While the beans are cooking, in a large heavy skillet cook the bell pepper and the onion in the oil over moderate heat, stirring, until the vegetables are softened. Drain the beans, reserving 1/2 cup of them, add the remaining beans to the bell pepper mixture with the remaining 1/4 cup water, and simmer the mixture, covered tightly, for 15 minutes, or until the beans are very tender. In a food processor blend the mixture with the vinegar and salt to taste, pulsing the motor until the mixture is combined well but not puréed smooth. Transfer the dip to a bowl and stir in the reserved 1/2 cup beans. The dip may be made 2 days in advance and kept covered and chilled. Garnish the dip with the reserved bell pepper and onion and serve it with the tortilla chips.
HEALTHY GREEK BEAN DIP
This crowd-pleasing appetizer is healthy to boot! Folks will love to eat their veggies when they can dip them in this zesty, fresh alternative to hummus. -Kelly Silvers, Edmond, Oklahoma
Provided by Taste of Home
Categories Appetizers
Time 2h15m
Yield 3 cups.
Number Of Ingredients 14
Steps:
- Process beans and water in a food processor until smooth. Transfer to a greased 1-1/2-qt. slow cooker. Add the next 8 ingredients. Cook, covered, on low until heated through, 2-3 hours. Stir in cucumber and yogurt; cool slightly. Sprinkle with additional dill. Serve warm or cold with chips or assorted fresh vegetables., Freeze option: Omitting cucumber, yogurt and additional dill, freeze cooled dip in freezer containers. To use, thaw in refrigerator overnight. To serve dip warm, heat through in a saucepan, stirring occasionally. Or serve cold. Stir cucumber and yogurt into finished dip; sprinkle with additional dill. Serve with chips or vegetables.
Nutrition Facts : Calories 86 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 260mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
RED KIDNEY BEAN DIP
Make and share this Red Kidney Bean Dip recipe from Food.com.
Provided by Juenessa
Categories Beans
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil and cook the onion and garlic until soft and golden.
- Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes.
- Add the lime juice to the kidney bean mixture.
- Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree.
- When it is cool, arrange in small bowls and sprinkle over the reserved lime zest.
Nutrition Facts : Calories 140, Fat 7.3, SaturatedFat 1.1, Sodium 244.1, Carbohydrate 15, Fiber 4.7, Sugar 2.9, Protein 4.5
WHITE BEAN AND ROASTED RED PEPPER DIP
Very quick and easy dip that is great for any party or tailgate. I like to dip pita chips or veggies in this awesome dip! Enjoy...Go Dolphins!
Provided by Ashly1021
Categories Beans
Time 5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place the drained beans, red peppers, salt, basil (or cumin), paprika, garlic cloves, olive oil, and vinegar in a food processor. Pulse until smooth.
- Serve as is or refrigerate until later. Will keep perfectly at on outdoor party/tailgate!
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.
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- Blend until the beans are a smooth consistency. Scrape down the bowl if necessary. If your dip is too thick for your liking, add a little water to achieve the desired consistency.
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