Black Bean And Roasted Red Pepper Dip Recipes

BLACK BEAN AND ROASTED RED PEPPER DIP

Black Bean and Roasted Red Pepper Dip image

A dip recipe that I copied off the side of tortilla chips. Nice flavor and a bit different from other dips.

Provided by Caryn

Categories Black Beans

Time 10m

Yield 2 cups

Number Of Ingredients 8

Ingredients

1 (1 ounce) package lawry's taco seasoning
1 (15 ounce) can black beans, drained and rinsed
1 (7 ounce) jar roasted red peppers, drained
1 (12 ounce) package light cream cheese, softened
1 tablespoon cilantro, chopped
1 -2 teaspoon lime juice
chopped tomato
fresh cilantro

Steps:

In a food processor, combine all ingredients except the garnishes; mix thoroughly.
Serve in a bowl garnished with tomatoes and cilantro.
Serve with Tortilla chips and/or assorted raw vegetables.

ROASTED RED PEPPER AND GARLIC BEAN DIP

Roasted Red Pepper and Garlic Bean Dip image

Provided by Food Network

Categories appetizer

Time 25m

Yield About 4 cups

Number Of Ingredients 14

Ingredients

1 head garlic
1 tablespoon olive oil
Kosher salt and freshly ground pepper
One 16-ounce can cannellini beans, rinsed and drained
One 16-ounce can garbanzo beans (chickpeas), rinsed and drained
2 roasted red bell peppers from a jar or grilled, peeled and seeded
2 tablespoons ground cumin
1 tablespoons tahini
Juice of 1/2 lemon
2 teaspoons granulated garlic
2 teaspoons granulated onion
Pinch cayenne pepper (or more as desired)
1/4 cup chicken or vegetable stock
Fresh tortilla chips, for serving

Steps:

Preheat the oven to 375 degrees F.
Slice off the top 1/3 of the garlic head with a serrated knife, exposing the cloves. Drizzle the oil over the cloves and with some salt. Tightly wrap the head in aluminum foil and transfer it to the oven. Roast until the garlic is very soft and deep golden brown, about 45 minutes. When cool enough to handle, remove 4 cloves for the dip and reserve the rest for another use.
Put the cannellini beans, garbanzo beans, roasted peppers, cumin, tahini, lemon juice, granulated garlic, granulated onion, cayenne and the 4 roasted garlic cloves in a food processor and pulse until chunky. While pulsing, slowly add the chicken stock and mix until smooth,
Transfer the mixture into a large nonstick skillet over medium-high heat. Cook, stirring, until the mixture begins to bubble, about 5 minutes. Season with salt and pepper. Serve warm or at room temperature with tortilla chips for dipping.

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