Black Bean Soup Dip Recipes

BLACK BEAN DIP

Steps:

• Process all ingredients except green onions and chilies in a blender or food processor until smooth.
• Stir in green onions and chilies and place in a serving bowl.

BLACK BEAN DIP

Steps:

• Puree two 14-ounce cans black beans (drained and rinsed), 2 minced garlic cloves, 1/4 cup each olive oil and lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon ground cumin and a pinch each of salt and pepper in a food processor until almost smooth. Let sit 15 minutes before serving.

HURRY-UP BLACK BEAN DIP

Steps:

• 1. Transfer one tablespoon of the red onion to a cup and set aside for the garnish
• 2. In a blender or food processor, purée the beans, remaining red onion, vinegar, orange juice, cilantro, oil, garlic, and cumin.
• 3. Transfer the dip to a bowl; add salt and pepper. Sprinkle with the reserved red onion and serve with tortilla chips and vegetables.

VENEZUELAN BLACK BEAN SOUP

Steps:

• Heat oil in a large saucepan over medium-low heat. Cook and stir onion, leek, and garlic in the hot oil until softened, 5 to 7 minutes. Add water, black beans, brown sugar, oregano, cumin, bay leaves, salt, and pepper. Cover and simmer until flavors combine, about 20 minutes.
• Discard bay leaves from the soup. Serve with croutons.

WARM BLACK BEAN DIP

Steps:

• In a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add beans; mash gently. Stir in the tomato, picante sauce, cumin and chili powder. Cook and stir just until heated through. Remove from heat; stir in cheese, cilantro and lime juice. Serve warm with chips.

BLACK BEAN DIP

Steps:

• Prepare Goya pimientos and scallion onions by chopping.
• Add drained black beans, black bean soup, and spices.
• Squeeze lime juice over dip and stir to combine all ingredients.
• Salt and pepper to taste.

BLACK BEAN SOUP DIP

Steps:

• Combine all ingredients in a small mixing bowl.
• Beat with electric mixer on medium speed until ingredients are well blended together.
• Chill for several hours.
• Remove from refrigerator and let sit for about 20 minutes before serving.
• ~NOTE~Serve with tortilla chips!

EASY BLACK BEAN DIP

Steps:

• Combine beans, water, lemon juice, garlic, cumin, chili powder, onion powder, and salt in a food processor; process until thick and smooth, adding more water if needed to reach desired thickness.
• Chill for at least 1 hour before serving.

CREAMY BLACK BEAN DIP

Steps:

• In a food processor, cover and process cream cheese until smooth.
• Add half the beans. Cover and process until blended.
• Transfer to a bowl and stir in cheese, onions, cumin, cayenne, and remaining beans.
• Cover and refrigerate 8 hours or overnight.
• Just before serving, garnish with the cheese, tomato, and onion.
• Serve with tortilla chips.

SMOKY BLACK BEAN DIP

Steps:

• Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add mushrooms, onion, and garlic; cook until mushrooms are soft and onion is translucent, about 7 minutes. Add chicken stock and chipotle peppers in adobo sauce; cook for 1 minute.
• Transfer mushroom mixture to the bowl of a food processor. Add beans and salt; pulse until well combined.
• Transfer to a bowl and swirl in sour cream, remaining 1 tablespoon oil, and lime juice.

WESTERN BLACK BEAN DIP

Steps:

• Saute beans, 1/2 cup onion, 1/2 cup tomato, salsa, garlic and chili powder in oil for 4-6 minutes, until heated through, gently smashing the beans.
• Remove from heat and stir in 3 tablespoons cheese and the cilantro.
• Transfer to a serving bowl; top with remaining onions, tomato and cheese.
• Serve warm with tortilla chips.

SOUTHWESTERN BLACK BEAN DIP

Steps:

• In a 3-to 4 quart pan over medium-high heat, bring beans,tomatoes, 1/4 cup onion and beer to a boil.
• Lower heat and cook, stirring occasionally, until most of the liquid is absorted and remaining liquid is thick, 35 to 45 minutes.
• If smoth consistency is desired whirl in a blender or food procceser until smooth.
• Stir remaining 1/4 cup onoin and cilantro, Serve.