Spicy Black Bean Dip Recipes

SPICY BLACK BEAN DIP

Steps:

• Combine all ingredients in blender or food processor. Process until smooth.

SUNNY'S 1, 2, 3 SPICY BEAN DIP

Steps:

• Combine drained and rinsed beans, undrained beans, yogurt, chile garlic sauce, a pinch of salt and a few grinds of pepper in a food processor. Blend until smooth while drizzling in a bit of olive oil to help the process along and to get the desired thickness.
• Pour the dip into a serving bowl and garnish with a drizzle of olive oil and a dollop of chile sauce in the center. Serve with nut crackers, pita chips or any dippables.

SPICY BLACK BEANS

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.

CHEESY, SPICY BLACK BEAN BAKE

Steps:

• Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
• Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

SPICY BLACK BEAN DIP

Steps:

• Heat olive oil in large nonstick skillet over medium heat.
• Add the green pepper & red onion.
• Cook, stirring occasionally, until softened (about 5 minutes).
• Add beans with reserved liquid to the skillet.
• Simmer, covered, for about 10 minutes.
• Place the mixture along with remaining ingredients in a food processor.
• Pulse to combine, but do not puree. Leave it a little chunky for better scooping.

SPICY BLACK BEAN DIP

Steps:

• Heat undrained black beans in pan on stove.
• Meanwhile, heat olive oil in skillet and add onion, jalapeños and garlic.
• Slowly sauté onion mixture until onions are brown (approx. 8 minutes on medium/low heat). Remove from heat.
• When beans are thoroughly heated, drain liquid from beans via colander. Retain liquid.
• In separate bowl mash hot black beans with fork until mostly mush.
• Add onion mixture, cumin and salt to black beans and mix.
• Add lime juice and mix.
• Add retained black bean liquid teaspoon by teaspoon until you get your desired consistency (more for thinner, less for thicker).
• Cover with plastic wrap and set in refrigerator for at least 1 hour to cool and meld flavors (the longer it sits the better).
• Serve with tortilla chips, plain mini rice cakes or bell pepper slices.

SPICY MANGO-BLACK BEAN DIP

Steps:

• Spread cream cheese spread onto bottom of microwaveable plate.
• Top with mangos, beans, peppers and cheddar.
• Microwave on HIGH 2 min.
• Sprinkle with cilantro.