Smoky Bean Dip Recipes

SMOKY SALT-FREE BLACK BEAN DIP

Steps:

• Rinse black beans.
• Place black beans, oil, Mrs. Dash seasoning and juice from one lime into food processor.
• Process until smooth and creamy.
• Enjoy!

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.

SMOKY BLACK BEAN DIP

Steps:

• Heat oven to 375ºF.
• Combine bread crumbs and A.1.; stir in chipotle cheese.
• Reserve 3/4 cup chipotle cheese mixture. Combine remaining cheese mixture with remaining ingredients; spread onto bottom of 9-inch pie plate sprayed with cooking spray. Top with reserved cheese mixture.
• Bake 25 min. or until heated through.

SMOKY BEAN DIP

Steps:

• Heat oven to 375°F. Place chiles in small bowl; cover with boiling water. Let stand 10 minutes or until soft. Drain chiles, reserving 3 tablespoons of soaking water. Remove and discard seeds from chiles; coarsely chop chiles.
• In food processor bowl with metal blade or blender container, place beans, chiles, reserved water, liquid smoke and garlic; process on high speed until well combined. Stir in cilantro. Place mixture in ungreased shallow 9-inch glass pie pan. Cover with foil.
• Bake 15 to 20 minutes or until mixture is thoroughly heated. Meanwhile, cut bell peppers with cactus, coyote and moon-shaped cookie cutters; set aside.
• Uncover dip; sprinkle with tomatoes and cheese. Bake 2 to 3 minutes longer or until cheese is melted. Garnish top of dip with bell pepper cutouts. Serve with tortilla chips.