![]() ![]() It’s packed with flavor and easy to make! Can I make this recipe vegan? I’d recommend making my vegan black bean dip instead.This will make it easier to incorporate the ingredients into the dip. Before adding the ingredients to the blender, chop the chipotle peppers and allow the cream cheese to soften at room temperature for a few minutes. The goal is to mash the beans and combine them with the other ingredients, while still keeping a chunky texture. Since blenders don’t have a “pulse” setting, you’ll need to start and stop the blender frequently and stir in between each blend. If you don’t have a food processor but you want to make this dip, you can use a blender instead. Serve warm with your favorite chips! How to Use a Blender to Make Dip Transfer the bean mixture to a small oven-safe baking dish. Pulse 10-15 times or until incorporated but still chunky. How to Make Black Bean Dip In a food processor, add the black beans, garlic, cumin, chipotle peppers, cream cheese, and lime juice. I used Borden’s Spicy Pepper Jack cheese for this recipe. Some versions are spicier than others, so you may want to adjust the seasonings to taste based on your cheese. It’s a semi-soft cheese and typically contains a variety of peppers. This is a variation of Monterey Jack cheese that has a spicy flavor and melts easily. Pepper Jack cheese– You can substitute Monterey Jack or even shredded cheddar, but if you can get your hands on Pepper Jack cheese it really does make a difference.Lime– A squeeze of lime juice brightens the overall flavor of the dip.Seasonings– I used cumin, garlic powder, and salt - but you could substitute this with a teaspoon of your favorite taco seasoning.Cream cheese– This helps create a rich, creamy dip and balances out the spices.I really love the spicy, smoky flavor this adds to the dip but if you don’t have any, you could use 2 tablespoons of your favorite spicy tomato salsa. You could substitute with 2 tablespoons of adobo sauce. Chipotle peppers– I used two chipotle peppers in adobo sauce.Black beans– I used canned black beans but you could also use leftover Slow Cooker Black Beans or Mexican Black Beans.And for more appetizers, check out my appetizer recipe index and my A+ Appetizers board on Pinterest. If you are hosting for labor day, you may want to check out these other 13 best BBQ and potluck recipes. ![]() It will keep my friends busy while we fire up the grill! Rest assured that if you make this black bean dip, there will be none left! But before that, I will probably set this out for my labor day BBQ. If I am serving these black beans as a dip, I like to sprinkle a little extra cheddar on top so my guests get those cheesy strings of cheese as they put the chip into their mouth.įootball season is upon us and I can count on my husband asking me to make this for game day. Remove the pan from the heat and quickly put it into tortillas or into your serving dish. Heat the black bean dip over medium heat until the cheese melts but the mixture has not yet boiled. (If I want to kick it up a notch, I add some garlic powder or a sprinkle of cayenne pepper). Once mashed, add in 1 cup of shredded sharp cheddar cheese and 1 tablespoon of cumin. Use a bean masher or potato masher and mash up the beans until they are smooth with a few chunks. Be sure to drain the majority of the juices so that the black beans don’t get too watery. In a medium saucepan, pour in a can of black beans and a can of pinto beans. They are so yummy that you’re just going to have to make them for yourself! I can’t tell you how many times I have made these beans for a quick dinner for my kids. It even works as a creamy side to your enchiladas or tamales. But this is an absolutely delicious spread inside a burrito or on top of a tostada salad. Let me start by saying that this 4 Ingredient Black Bean Dip is so much more than dip! Yes, it is unforgettable on a salty tortilla chip or crispy piece of pita bread. ![]()
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