![]() ![]() Jalapeño- the recipe calls for ½ of a jalapeño, but you can use more or less depending on how much you enjoy and tolerate spice.Avocado- you will use ½ of a large avocado in this recipe.In addition to black beans you will also need: You can use dry beans but you will have to soak and cook the beans before making the dip. Jump to:īlack beans, obviously! I used a can of black beans for this recipe, but you can also use a carton. You can adjust the spice and seasonings to your liking, making it perfect for everyone to enjoy. The best part? It is healthy and takes about five minutes to make, thanks to a food processor or blender. Serve it alongside my Dill Pickle Hummus for the perfect party spread. It pairs perfectly with vegetables or tortilla chips. It does not store any personal data.This recipe is so easy and the perfect dip to share at parties or for you to enjoy on your own as a snack. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. ![]() The cookie is used to store the user consent for the cookies in the category "Performance". ![]() This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. Transfer to a deep-dish pie plate sprayed with non-stick spray and top black bean dip with more cheese. Don’t be lazy like me, take the time to really drain your Rotel. As you can see in this picture, I could have done a better job of draining the Rotel. Then I added in a can of drained Rotel and some sour cream. Next, I added two cans of drained rinse black beans, cilantro, cheese, salt, cumin, lime juice, garlic powder, and a little cayenne powder. I like to chop up the jalapenos first so that all the pieces are nice and small. I didn’t take much time draining the can of Rotel, next time I’ll really squish the liquid out of the Rotel.įirst I seeded the jalapenos and threw them in my food processor with the garlic cloves. I’m not sure though because the black bean dip tastes amazing as is. The recipe didn’t turn out very thick, which isn’t a bad thing, I think next time I make it I may substitute the sour cream for cream cheese. If you don’t care for cilantro, then leave it out. I only had two on hand, but when I make this recipe again, I will probably use three or four jalapenos. If you like your food spicy, you could easily add another seeded jalapeno. This black bean dip is very similar to something my local Mexican restaurant serves with chips and salsa. I felt like cooking something different and was looking around for what I had on hand, and this recipe is the result. I made this recipe as a snack for my husband and four kids (25, 19, 18, & 15). Another option would be to transfer the black bean dip to a small slow cooker and warm it for a few hours. Throw ingredients into a food processor or blender, pour into a pie plate, or oven-safe bowl, top with cheese, and warm it up 350 degrees in the oven for 20-25 minutes. This is an easy spicy black bean dip recipe.
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