Can't find the Black Bean Dip Recipe, help!
Why, surely you mean Goodhealthgourmet's Healthy Black Bean Dip, well-loved by all who taste it...it's so great! Here's a copy and paste of it...enjoy!
GHG'S HEALTHY & HEARTY SMOKY BLACK BEAN DIP
1 19-oz can black beans, drained & rinsed
2 large garlic cloves, coarsely chopped
2 Tbsp.coarsely chopped onion
½ cup loosely packed fresh cilantro [leaves & stems]
1 Tbsp. fresh lime juice
2 Tbsp. low- or nonfat sour cream or yogurt
1-2 chipotle chiles in adobo, coarsely chopped [amount depends on heat preference]
1 tsp. ground cumin
½ tsp. red chili powder
½ tsp. smoked paprika [pimentón de la vera]
salt and freshly ground pepper
in a food processor, combine all ingredients except salt & pepper. process until smooth. taste for seasoning, add salt & pepper to taste, and blend thoroughly. if you prefer a thinner dip continue processing and add water 1 Tbsp. at a time until desired consistency is reached.
transfer to a serving bowl, garnish with 2 Tbsp. of chopped cilantro if desired, and serve with homemade chips [see below], and/or crudités.
a couple of notes:
re: consistency...i like my dips VERY thick, so depending on your preference you'll probably want to add some water to loosen it up a bit
re: heat...i love it, so i always go heavy on the pepper & chiles...but if you're not into spicy, start off with just a little. you can always add more.
heh...reading this thread made me crave this dip again....I made it and then made nachos using these: http://www.foodshouldtastegood.com/#/...
Topped with a little sharp cheddar and fresh cilantro with slices of ripe plum tomatoes all around the edge of the plate (I'm in Florida) and it made a really delicious and beautiful lunch, which I shared with co-workers. Those chips are so pretty and taste so good!
Just wanted to bring this thread back to the top for any new chowhounders. Just made this dip again today and it never disappoints. One of the few recipes that you can follow exactly with no modification needed. Nice healthy choice to bring to the inevitable parties this time of year.
I've found it gets even better if you let it sit a few hours.
Here is one I've used for years:
>>>>> FUEGO NEGRO <<<<<
4 CLOVES GARLIC
2 CHILIES CHIPOTL IN ADOBO
1 - 5 CHILIES SERRANO
2 CANS (15 OZ) BLACK BEANS, DRAINED AND RINSED
1 TSP GROUND CUMIN
1/2 TSP SAZON (CULANTRO Y ACHIOTE)
1/4 CUP CILANTRO
1 TBS LIME JUICE
1 TBS LEMON JUICE
1 CAN (14 OZ) ROTEL DICED TOMATOES AND CHILIES, DRAINED
MINCE ONION, GARLIC AND PEPPERS IN A FOOD PROCESSOR
ADD SECOND GROUP OF INGREDIENTS AND BLEND UNTIL SMOOTH
FOLD IN TOMATOES AND MIX WELL