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Can't find the Black Bean Dip Recipe, help!

r
Rick Dec 19, 2008 04:46 PM

I'm 99% certain that this black bean dip recipe came from chowhound. It was black beans, onion, lime juice, chipotles in adobe sauce, and a few other things. If anyone has this recipe or one like it, please post it!

  1. v
    Val Dec 19, 2008 05:54 PM

    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.

    8 Replies
    1. re: Val
      r
      Rick Dec 19, 2008 06:14 PM

      That's the one Val, thank you!!!

      1. re: Rick
        v
        Val Dec 23, 2008 04:44 AM

        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!

      2. re: Val
        r
        Rick Oct 31, 2009 01:53 PM

        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.

        1. re: Val
          iL Divo Oct 27, 2013 04:20 PM

          how soon will I get to the market I ask? question-no rock tossing please-can I opt out of black beans & sub a canned bean I do like?

          1. re: iL Divo
            The Dairy Queen Oct 28, 2013 04:19 AM

            GHG has posted a white bean dip recipe, too, if you want to poke around for it.

            ~TDQ

            1. re: The Dairy Queen
              v
              Val Oct 28, 2013 04:29 PM

              I believe GHG's bean dip recipe is quite versatile for any bean you'd rather use!

              1. re: The Dairy Queen
                iL Divo Oct 29, 2013 02:05 PM

                oh good.tnx

                1. re: The Dairy Queen
                  goodhealthgourmet Nov 1, 2013 07:18 PM

                  Here's the white bean recipe: http://chowhound.chow.com/topics/5928...

            2. o
              OnkleWillie Dec 19, 2008 06:04 PM

              Here is one I've used for years:

              >>>>> FUEGO NEGRO <<<<<

              1/4 ONION
              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

              1 Reply
              1. re: OnkleWillie
                v
                Val Dec 20, 2008 03:56 AM

                This one looks very tasty too...I'll have to try it out. Sure has a LOT of chilies with the chipotles, serranos AND what's in the Rotel! Thanks!

              2. j
                jencounter Dec 20, 2008 08:03 AM

                Along these same lines - I was recently reading a thread about dips and someone posted a recipe for a spicy artichoke dip they make. Now I can't find the thread or the recipe. Anyone? Bueller?

                1 Reply
                1. re: jencounter
                  nolanani Dec 20, 2008 01:54 PM

                  maybe this one?
                  http://chowhound.chow.com/topics/434619

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