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Goodhealthgourmet's Black Bean Dip

Miss Needle Jan 15, 2009 11:54 AM

Just a shoutout to GHG for her delicious recipe for black bean dip. I love it so much that I've actually made it three times the past week!

If you haven't tried it, you really should. It's healthy, easy and so tasty. I used Total 2% yogurt. And in one version I roasted the cumin seeds before grinding them to make it smokier.

http://chowhound.chow.com/topics/4844...

  1. v
    Val Jan 15, 2009 03:18 PM

    It truly IS addictive...love it over nachos now, too.

    1. goodhealthgourmet Apr 19, 2009 05:04 PM

      ok, i JUST found this thread when i was searching for a link to post the recipe for another CHer. thanks so much guys...coming from you it really means a lot :)

      6 Replies
      1. re: goodhealthgourmet
        kattyeyes Apr 19, 2009 05:37 PM

        More love to you here, ghg:
        http://chowhound.chow.com/topics/6119...

        1. re: goodhealthgourmet
          j
          jencounter Apr 19, 2009 08:27 PM

          GHG: I see a mention of a lentil/walnut pate - would you mind posting the recipe?

          1. re: jencounter
            goodhealthgourmet Apr 20, 2009 06:18 AM

            jen, i have a couple of different recipes, but i posted one in this thread a while back:

            http://chowhound.chow.com/topics/580994

            the recipe amyzan posted on that same page sounds great as well.

            and the recipe from Real Food Daily in Los Angeles is always a hit:

            http://books.google.com/books?id=earx...

            1. re: goodhealthgourmet
              v
              Val Apr 20, 2009 06:37 AM

              ohhhhhhh. drat! I can see another 'addiction' coming my way here....darn you,GHG!!! The only ingredient I'm unfamiliar with is the umeboshi paste...what is it? Can it be purchased at an Asian food store? This sounds SO delicious...love lentils!

              1. re: Val
                goodhealthgourmet Apr 20, 2009 11:15 AM

                Val, you're too much :)

                umeboshi paste is made from pickled, preserved plums. you can find it either at an Asian grocery store or at WFM in the section with the Asian ingredients & packaged seaweed.

              2. re: goodhealthgourmet
                j
                jencounter Apr 24, 2009 12:04 PM

                GHG - I made your dip...it's fantastic! My kids inhaled it which means it's a win in my house.

                Thanks so much for the recipe.

          2. kchurchill5 Apr 19, 2009 08:33 PM

            I make one very similar, but admit, with the yogurt and a few other ingredients ... it was very good.

            Excellent recipe.

            1. c
              cpw Apr 20, 2009 06:32 AM

              GHG black bean dip is truly addictive! Do try it if you haven't.

              Another GHG recipe I tried this weekend was, "GHG's LEMON-TAHINI SAUCE"

              http://chowhound.chow.com/topics/6122...

              This is another keeper! Thanks GHG

              1. chef chicklet Apr 20, 2009 10:17 AM

                Yes!!
                The GhG is the Queen of Black Bean Dip!
                It's one my favorite dips. *Clapping*

                1. LindaWhit Apr 24, 2009 01:01 PM

                  GHG, looks like you need to post that as a Member Recipe on the Recipe board!

                  http://www.chow.com/recipes/types/user

                  7 Replies
                  1. re: LindaWhit
                    kattyeyes Apr 24, 2009 02:17 PM

                    LW, I'm so glad you recommended that. I was thinking of starting a post as to why people don't post recipes on the recipe board instead of getting them lost in the shuffle out here in boardland. Whether you have created something totally original or tweaked an old favorite to make a recipe your own, I love the idea of having my own creations over there...and it's very easy to link to them as you just demonstrated.

                    1. re: kattyeyes
                      goodhealthgourmet Apr 24, 2009 04:55 PM

                      in my defense, i think i initially posted that recipe before the "Member Recipes" function was a viable option...and then i just never had the motivation to re-enter it because my first experience (with my Wasabi-Sesame Tuna recipe) was a nightmare before they worked out the kinks :)

                      i'll do it soon, i promise!

                      1. re: kattyeyes
                        goodhealthgourmet May 10, 2009 05:47 PM

                        just wanted to let you all know that i finally published it...

                        http://www.chow.com/recipes/24426

                        thanks for all the love! :)

                        1. re: goodhealthgourmet
                          kattyeyes May 10, 2009 06:13 PM

                          Yaaaaaaaaaaaaaaaaay! It's already legendary, but now it's official. :)

                          1. re: kattyeyes
                            goodhealthgourmet May 10, 2009 08:08 PM

                            "legendary" might be a bit much ;) but you guys all made me feel so guilty about not having published it!

                            1. re: goodhealthgourmet
                              LindaWhit May 11, 2009 07:33 AM

                              It's called GWL - Guilting With Love. ;-)

                              1. re: LindaWhit
                                goodhealthgourmet May 11, 2009 12:27 PM

                                oh i know...i was raised by Brooklyn Jews so i'm quite familiar with the process ;)

                    2. v
                      valerie Jun 30, 2011 07:06 PM

                      GHG or anyone who has made this dip...it is on my menu for Sunday afternoon and I am excited to serve it to my guests (I have never made it before). Can I make it tomorrow (Friday) and will it hold up? I was planning to make it Saturday, but was thinking that if I could get a bunch of stuff done tomorrow, then less to do on Saturday or Sunday.

                      What do you think? Thanks.

                      9 Replies
                      1. re: valerie
                        goodhealthgourmet Jun 30, 2011 07:57 PM

                        absolutely! it's *better* when it has a chance to "rest" in the fridge for a day or two :) i hope you all enjoy it - please report back if you remember.

                        1. re: goodhealthgourmet
                          v
                          valerie Jun 30, 2011 08:20 PM

                          Great, thanks! And I will report back...

                          1. re: goodhealthgourmet
                            s
                            smilingal Jan 1, 2013 07:47 PM

                            GHG ---- So happy Valerie asked that question - I searched for GHG to ask about making this in advance - and now I see I can- but I am also wondering, and planning on making the chili-lime corn chips - how many days in advance can those be made?

                            Planning on making this for this Sunday!

                            1. re: smilingal
                              goodhealthgourmet Jan 1, 2013 10:13 PM

                              You can make the chips a couple of days ahead and store them in an airtight container, but they may get soggy if they're exposed to high humidity (they're not as "hardy" as store-bought fried chips). If they go a little soft or chewy on you, just pop them in a hot oven for a minute or two to crisp them back up.

                              1. re: goodhealthgourmet
                                s
                                smilingal Jan 2, 2013 07:13 AM

                                GHG - thanks so much for your prompt reply! So today being Wednesday, and the party is on Sunday, would you think it is ok to make both the dip and the chips today? If not, please advise.

                                1. re: smilingal
                                  goodhealthgourmet Jan 2, 2013 07:35 AM

                                  Wait until tomorrow or Friday if possible. Even though the dip will hold in the fridge, I usually only make it 24-48 hours in advance. And the chips taste best when they're fresher. You can get away with it, but it's not ideal.

                                  1. re: goodhealthgourmet
                                    s
                                    smilingal Jan 2, 2013 09:44 AM

                                    Sorry for cluttering up this thread - but since GHG is being so helpful......I am attempting to do as much as possible in advance, tomorrow I am working and Friday and Saturday the kitchen is getting painted! How's that for timing?! Party is on Sunday.

                                    Having 12 Adults, not terrible, menu consisting of potato latkes, homemade applesauce, cheesy mushroom pull-apart bread, GHG black bean dip and lime corn chips all while we are drinking and opening holiday gifts (don't ask! lol) -- then ceasar salad, chicken scarp, spinach mushroom lasagna, ziti with garlic and oil.

                                    Guess I will hold off on the dip and chips till tomorrow night.

                                    1. re: smilingal
                                      goodhealthgourmet Jan 2, 2013 12:12 PM

                                      Yowza! That's *a lot* of food. Are you sure you need 2 pasta dishes?

                                      To make things easier on yourself, assemble the lasagna today - wrap it well and freeze until Saturday, then transfer to the fridge to thaw overnight. Just pop it in the oven when you're ready to bake it on Sunday. And of course make the applesauce n advance & just store in the fridge.

                                      Do wait until tomorrow for the chips & dip if you can. The dip only takes a few minutes to throw together. The chips are more time-intensive due to the baking & turning, but it's all pretty simple.

                                      1. re: goodhealthgourmet
                                        s
                                        smilingal Jan 2, 2013 07:35 PM

                                        The ziti is for those who might not want the spinach and mushrooms - but I am pretty sure there are no picky eaters! lol
                                        We like to eat! I read this too late - and will be holding off on the lasagna. Somehow, it will all get done, it always does. Thanks again!

                        2. s
                          shallots Jan 5, 2013 01:08 PM

                          I felt it incumbent on me to find this (it was only on page 5) as I copied the recipe a couple of days ago and made it last night.

                          To say "it's a keeper" is an understatement.

                          Mr Shallots loved it (to the extent he didn't buy onion dip when he went out this a.m.) and I think I could live off of it, and be very very happy.

                          I do cook black beans from scratch using Pepin's recipe for Black Bean Soup (an homage to his wife's way with black beans going to her Cuban heritage). We have loved that soup since the first time I made it. Now I wonder if the soup will make even two meals because the beans have what will be a higher calling.

                          2 Replies
                          1. re: shallots
                            goodhealthgourmet Jan 5, 2013 03:52 PM

                            Aw, yay! So glad you both enjoyed it :) And yes, fresh beans are always a bonus.

                            1. re: shallots
                              v
                              Val Jan 11, 2013 04:15 AM

                              I've always *loved* this dip...haven't made it in a while but I am SO making it this weekend...will bring surplus to work on Monday so others can also enjoy!

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