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Dec 12, 2009 10:06 AM

black bean dip??

hello i am heading to some friends tonight, and would like to make a yummy black bean dip. i'm just wondering what other ingredients do i need besides the beans, garlic, cilantro, olive oil, s & p, and maybe some chili powder and/or hot sauce? i'm hoping not to leave the house for anything! thanks in advance

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  1. Goodhealthgourmet's recipe is all you need

    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.

    3 T lime juice
    1 T canola oil
    1 tsp. cumin
    1 tsp. chili powder
    1 tsp. smoked paprika
    1 tsp. sea salt
    1 pkg. corn tortillas

    pour lime juice & oil in a mister/sprayer [i use a misto] and shake to combine.
    combine cumin, paprika, sea salt & chili powder [increase this if you want more heat] in a bowl.
    stack tortillas, cut into triangles & spread out on a sheet pan.
    mist triangles lightly with lime juice/oil mixture, and sprinkle generously with spice mixture. bake at 400 degrees for 3-4 min.
    remove pan from oven, turn chips over, season other side, and return to oven for another 3-4 min.
    cool on a rack for 10-15 min.

    if there are any left over [which is rare], they keep really well in a sealed plastic bag.


    11 Replies
    1. re: enbell

      Unocal, enbell is right...this bean dip is the ultimate! I even get cravings for it! Great using kidney beans, or small red beans too.

      1. re: enbell

        this sounds soooo good enbell, esp w/ those i may have to run out to the store after all!

        1. re: enbell

          also, do you think i can use stale tortillas?

          1. re: unocal

            Totally. Just sprinkle with a bit of water if you're worried they'll dry out, but I think they will be fine.

          2. re: enbell

            also, one last thing enbell...will this blend up in the blender? i'm thinkin not cuz there's no oil! maybe add a lil water?

            1. re: unocal

              as the author of the recipe in question, i figured you wouldn't mind if i chimed in to answer ;)

              it works just fine in the blender as long as your black beans are soft (i.e. not stale or too old). the lime juice & sour cream or yogurt are usually all it needs to help things along, but there is a note in the recipe to add water 1 Tbs at a time if you need to thin it out. (you can also reserve some of the liquid from the beans and use that instead.) i hope you enjoy it!

              and to Val and enbell, thank you once again for your kind words. you guys always make me smile!

              1. re: goodhealthgourmet

                thanks for the tip, ghg...i ended up wussing out and not bringing the dip to my friends after all cuz i thought it was too garlicky (big mistake). i did end up using it throughout the week though as a sandwich spread and as a dip. it is really yummy, and i cant believe there's no oil in it! i used cannellinis instead of black beans, but it's good either way i'm sure. i'd actually like to mix beans next time. since i know you like these flavors, my mom makes these shrimp and cannellini patties that she just sautees in olive oil, along w/ onion, garlic, cilantro and lime juice...yummy. they fall apart easily though, but i'm sure you can throw something in there to bind it better, but i say less is more. have a happy holiday, and thanks again for the recipe!

                1. re: unocal

                  thanks for reporting back - i'm glad you were able to enjoy it, but i will say that the flavors are better suited to darker, earthier beans like black & kidney, so i'd use one of those next time. and since you're a cannellini fan...


                  2 whole heads of garlic
                  3 ounces sun-dried tomatoes, packed without oil
                  1 teaspoon chopped fresh basil or rosemary
                  ½ teaspoon kosher salt
                  Several grinds of black pepper
                  2 cans white beans, rinsed & drained
                  2 tablespoons good Balsamic vinegar
                  1 tablespoon lemon juice plus 1 teaspoon lemon zest

                  Preheat the oven to 400°F. Remove the papery outer layers of the garlic skin, but don’t peel or separate the cloves. Using a knife, cut ¼ to ½ inch off the top of each head of garlic, exposing the individual cloves. Place the bulbs on a sheet of foil, drizzle with olive oil, and wrap tightly. Bake for 30-35 minutes, or until the cloves feel very soft when pressed. Unwrap and set aside to cool for a few minutes. Once cool enough to handle, hold each head of garlic over a bowl or piece of wax paper, and squeeze to extract roasted cloves.

                  Cover tomatoes with boiling water and let stand 10 minutes. Drain tomatoes in a colander over a bowl, reserving ½ cup liquid. Coarsely chop tomatoes.

                  Place roasted garlic pulp, chopped rehydrated tomatoes, reserved tomato liquid, and remaining ingredients in a food processor; process until smooth.

                  your mom's recipe is a take on Acaraje, a traditional Brazilian dish...i make something very similar, but mine also have ground toasted cumin, smoked paprika, and diced chile for some heat ;) a tip for mom (or you if you ever make them) - after you form the patties, refrigerate them for 30 minutes to an hour to allow them to firm up a bit. it'll keep them from falling apart when you cook them.

                  1. re: goodhealthgourmet

                    GHG--I'm thinking about taking your white bean dip to a Christmas gathering as a healthful option. Do you use the chili-lime corn chips for the white bean dip, too? Is there anything else that might make a good dipper for these? Any particular kind of vegetable, perhaps?

                    Thank you!


                    1. re: The Dairy Queen

                      no, i make different chips for the white bean dip. i use rice flour tortillas because of the gluten issue, but you can certainly use whole wheat pita. just brush or spritz lightly with oil, sprinkle with salt, pepper, and dried herbs (i like basil & oregano for this), and bake for a few minutes until crisp.

                      or take the easy route and use store-bought pita chips or crackers :)

                      as far as veggies go you have a lot of options, but for this particular recipe i'm partial to green beans, asparagus, cucumber, red pepper strips and grilled eggplant rounds...i think they all complement the flavors better than the standard carrots & celery.

                      whatever you decide, let me know how it goes. i hope everyone enjoys it!