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Lingonberrylane

Bean dip recipes - 9 recipes

By Lingonberrylane

I personally love bean dip. My dad used to make a gigantic bowl of bean dip every weekend for me. I remember sitting back on his old yellow and brown 70’s style couch, snacking away every page turn of my book. He always made the same mix of refried beans, rotel and cheese on the stove top, letting the flavors meld and the outside perimeter of dip to bubble. I now make my own combination of bean dip using whatever beans I have on hand from pinto, refried, black beans to even black eyed peas. Sometimes I will top my dip with sour cream, green onions, cilantro, salsa or black olives if I am feeling ambitious. I love starting my week out with a large batch of bean dip and eat it through out the week as a snack with chips, a filling for quesadillas or burritos, a base for tostadas , breakfast with huevos rancheros or a zesty side along with rice and chicken.

 

Chef Tips and Tricks

VIDEO: Salted Caramel Thumbprint Cookies

These salted caramel thumbprint cookies are easy to make and super delicious!

INGREDIENTS:

  • 1/4 cup / 50g of softened butter
  • 1 egg (divide the yolk and white)
  • 1/4 cup / 50g of sugar
  • Pinch of sea salt
  • 1 cup / 150g of flour
  • 1 cup / 100g of chopped nuts
  • Salted caramel
  • Melted dark chocolate

METHOD:

  1. In a bowl, mix together the butter, egg yolk, sugar, and salt.

  2. Add the flour and mix. Roll into a ball.

  3. Chill for 30 minutes.

  4. Remove from refrigerator. Divide the dough and roll into 1-inch balls.

  5. Dip each ball in egg yolk, and then roll in chopped nuts.

  6. Place on baking sheet (lined with parchment paper), and press your thumb into the center.

  7. Bake at 340°F/170°C for 12 minutes, or until golden.

  8. Remove from oven and let cool.

  9. Pour the salted caramel into the center groove,and drizzle with dark chocolate.

  10. Enjoy!

Top rated Bean dip recipes

By

In the bowl of a food processor, combine tahini and lemon juice

  • One 15-ounce can (425 grams) chickpeas, also called garbanzo beans
  • 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
  • 1/4 cup (59 ml) tahini
  • Half of a large garlic clove, minced
  • 2 tablespoons olive oil, plus more for serving
  • 1/2 to 1 teaspoon kosher salt, depending on taste
  • 1/2 teaspoon ground cumin
  • 2 to 3 tablespoons water
  • Dash of ground paprika for serving
4.2/5 (23 Votes)

By

This is an easy recipe, perfect for guests

  • 1 can Black beans
  • 1 can refried beans
  • 1 can rotel
  • cheddar cheese
  • chipotle peppers in adobo
4.3/5 (20 Votes)

By

Spread beans on bottom of serving dish

  • 2 cans or 21 oz. refried beans
  • 1 pkg. taco seasoning
  • ½ tsp. salt
  • 1 cup mayonnaise
  • 2 Tbsp. lemon juice
  • 3 diced tomatoes
  • 1 cup sour cream
  • 3 avocados
  • 1 bunch green onions
  • ¼ tsp. pepper
  • 1 cup shredded cheese
4.2/5 (18 Votes)

By

Awesome black beans, light cream cheese, good-for-you tomatoes and yummy cheese!

  • 8 ounces light cream cheese
  • 1 cup black beans - cooked and rinsed
  • 1 cup diced tomatoes
  • 1 cup shredded cheese (four cheese, Mexican, cheddar and mozzarella
  • or blend you prefer)
  • 1t curry powder
  • 1t sweet chili pepper blend
  • 1T Italian seasoning
4.1/5 (12 Votes)

By

Mix everything together and let marinade 2+ hours (overnight is best)

  • ½ cup sugar
  • ¼ cup salad oil
  • ¾ cup apple cider vinegar
  • 1 medium Vidalia onion (or a frozen bag)
  • 1 4oz jar pimentos, diced
  • 1 can black eyed peas, drained
  • 1 can pinto beans, drained
  • 1 can white corn, drained
4.1/5 (13 Votes)

By

Layer everything

  • refried beans
  • guacamole
  • tomatoes
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  • chili peppers
  • salsa
  • sour cream
  • cheese
  • lettuce
4/5 (5 Votes)

By

Combine black beans, salsa, lemon or lime juice, chopped cilantro, and cumin in a food processor and process until ...

  • 1 14-ounce can of black beans, drained and thoroughly rinsed
  • 1/2 cup mild tomato salsa
  • 2 tablespoons lemon or lime juice
  • 2 tablespoons fresh cilantro, chopped
  • 1/4 teaspoon ground cumin (optional)
  • Sea salt and pepper, to taste
2.9/5 (16 Votes)

By

Spread refried beans evenly on bottom of dish

  • 1 can (14 oz.) Refried beans
  • 1 can (19 oz.) Black beans
  • 1 can (12 oz.) Corn, whole kernels
  • 1 C. Green onions, chopped
  • 2 C. salsa
  • ½ C. Grated cheddar or Monterey jack cheese
  • Tortilla chips
  • 8” square baking or casserole dish
2.8/5 (13 Votes)

By

Add beans to pressure cooker and 8 C water

  • 2 C dried pinto beans
  • 3 T taco seasoning
  • 1 C salsa
0/5 (0 Votes)

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