SMOKY BEAN DIP
The natural smokiness of chipotle chiles get an extra boost with liquid smoke in this recipe, a pleasing cross between a salsa and bean dip.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Place chiles in small bowl; cover with boiling water. Let stand 10 minutes or until soft. Drain chiles, reserving 3 tablespoons of soaking water. Remove and discard seeds from chiles; coarsely chop chiles.
- In food processor bowl with metal blade or blender container, place beans, chiles, reserved water, liquid smoke and garlic; process on high speed until well combined. Stir in cilantro. Place mixture in ungreased shallow 9-inch glass pie pan. Cover with foil.
- Bake 15 to 20 minutes or until mixture is thoroughly heated. Meanwhile, cut bell peppers with cactus, coyote and moon-shaped cookie cutters; set aside.
- Uncover dip; sprinkle with tomatoes and cheese. Bake 2 to 3 minutes longer or until cheese is melted. Garnish top of dip with bell pepper cutouts. Serve with tortilla chips.
Nutrition Facts : Calories 340, Carbohydrate 45 g, Cholesterol 15 mg, Fat 2, Fiber 9 g, Protein 14 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 3 g, TransFat 0 g
SMOKY BLACK BEAN DIP
Canned chipotles in adobo sauce bring smoky depth to this black bean dip. Serve with tortilla chips and crudite.
Provided by HurdBird
Time 20m
Yield 16
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add mushrooms, onion, and garlic; cook until mushrooms are soft and onion is translucent, about 7 minutes. Add chicken stock and chipotle peppers in adobo sauce; cook for 1 minute.
- Transfer mushroom mixture to the bowl of a food processor. Add beans and salt; pulse until well combined.
- Transfer to a bowl and swirl in sour cream, remaining 1 tablespoon oil, and lime juice.
Nutrition Facts : Calories 48.7 calories, Carbohydrate 5 g, Cholesterol 1.5 mg, Fat 2.2 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 77.3 mg, Sugar 0.1 g
CREAMY WHITE BEAN DIP WITH CHARRED PEPPERS
Provided by Molly Yeh
Categories condiment
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
SMOKY BLACK BEAN DIP
A sweet mesquite BBQ dry rub puts the smoky in this super-flavorful, chipotle-cheesy black bean dip.
Provided by My Food and Family
Categories Home
Time 40m
Yield 32 servings, 2 Tbsp. each
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Combine bread crumbs and A.1.; stir in chipotle cheese.
- Reserve 3/4 cup chipotle cheese mixture. Combine remaining cheese mixture with remaining ingredients; spread onto bottom of 9-inch pie plate sprayed with cooking spray. Top with reserved cheese mixture.
- Bake 25 min. or until heated through.
Nutrition Facts : Calories 60, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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