Black Bean Dip For Game Day Recipe The Lemon Bowl Recipes

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.

GAME DAY BLACK BEAN DIP

Steps:

• Heat oil in a skillet over medium heat. Add onion, jalapeno, and garlic. Cook until onion is soft and translucent, about 5 minutes, stirring often to prevent garlic from burning. Add cumin, chili powder, salt, and cayenne pepper and cook 5 minutes more. Remove from heat and let cool slightly.
• Transfer onion mixture to a blender. Add black beans, reserved 1/4 cup liquid, lime juice, tomato paste, and vinegar and blend until smooth. Transfer to a serving bowl and garnish with cilantro.

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.

SIMPLE BLACK BEAN DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 4-cup casserole dish.
• Mix refried beans, chicken, onion, and 1/2 cup Colby-Monterey Jack cheese together in a large bowl. Stir until chicken is broken up and ingredients are well combined. Mix in chili powder, cumin, and seasoned salt and spoon mixture into the prepared casserole dish. Top with 1/4 cup Colby-Monterey Jack cheese.
• Bake in the preheated oven until hot and bubbly, about 25 minutes.
• Serve with tortilla chips and refrigerate any leftovers.