These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. Transfer to a deep-dish pie plate sprayed with non-stick spray and top black bean dip with more cheese. Don’t be lazy like me, take the time to really drain your Rotel. As you can see in this picture, I could have done a better job of draining the Rotel. Then I added in a can of drained Rotel and some sour cream. Next, I added two cans of drained rinse black beans, cilantro, cheese, salt, cumin, lime juice, garlic powder, and a little cayenne powder. I like to chop up the jalapenos first so that all the pieces are nice and small. I didn’t take much time draining the can of Rotel, next time I’ll really squish the liquid out of the Rotel.įirst I seeded the jalapenos and threw them in my food processor with the garlic cloves. I’m not sure though because the black bean dip tastes amazing as is. The recipe didn’t turn out very thick, which isn’t a bad thing, I think next time I make it I may substitute the sour cream for cream cheese. If you don’t care for cilantro, then leave it out. I only had two on hand, but when I make this recipe again, I will probably use three or four jalapenos. If you like your food spicy, you could easily add another seeded jalapeno. This black bean dip is very similar to something my local Mexican restaurant serves with chips and salsa. I felt like cooking something different and was looking around for what I had on hand, and this recipe is the result. I made this recipe as a snack for my husband and four kids (25, 19, 18, & 15). Another option would be to transfer the black bean dip to a small slow cooker and warm it for a few hours. Throw ingredients into a food processor or blender, pour into a pie plate, or oven-safe bowl, top with cheese, and warm it up 350 degrees in the oven for 20-25 minutes. Lime juice adds acid which perfectly balances the strong spices and greatly improves flavor.This is an easy spicy black bean dip recipe. Lime juice: Citrus is the perfect way to brighten this recipe.If you don’t like cilantro, leave it out or substitute for another herb that you enjoy. Cilantro: I can’t leave out one of my favorite herbs! Cilantro has a distinct flavor that adds lots of freshness to this recipe.Salt: Enhance all the other flavors with some salt.Chili powder: Chili powder, where I live, is a blend of spices that adds a touch of heat and a ton of flavor to any recipe.Ground cumin: Along with paprika, cumin adds smokiness and its distinctive flavor to this dip.You could even use a spicy paprika if you like it hot! If you don’t like smoked paprika, you can use a regular or sweet paprika. Smoked paprika: Smoked paprika is one of my favorite spices and it adds a ton of delicious smokiness to this dip.The tomatoes also add moisture which helps to blend the dip. Corn and tomato: Some corn and tomato go a long way to add flavor to this recipe.Jalapeno peppers (optional): Use these for a spicy black bean dip! You can add as much (or as little) jalapeno peppers as you like.Onion and garlic: Build flavor in this recipe with onion and garlic.Oil adds richness to the recipe and creates a super satisfying dip. Avocado oil: Use avocado oil (or any type of cooking oil) to cook the vegetables and spices.To keep things simple, just drain and rinse some canned beans! Black beans: These are the base for the recipe and create a thick, delicious dip.This recipe uses simple ingredients, most of which you likely have on hand! Every ingredient, apart from the black beans, is used for flavor and you can customize them if you want to.
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