BLACK BEAN SOUR CREAM DIP RECIPES

CREAMY BLACK BEAN DIP RECIPE - PHOEBE LAPINE | FOOD & WINE

Creamy Black Bean Dip Recipe - Phoebe Lapine | Food & Wine image

For a healthier alternative to sour cream, try mixing in nonfat Greek yogurt. Slideshow: More Recipes for Black Beans

Provided by Phoebe Lapine

Categories Bean Dip

Total Time 10 minutes

Yield 4

Number Of Ingredients 8

Ingredients

1 clove garlic
1/4 teaspoon ground cumin
One 15-ounce can black beans, rinsed and drained
1/4 cup sour cream, plus more for garnish
1/4 cup tightly packed cilantro leaves
2 tablespoons lime juice
1 teaspoon salt
Corn tortilla chips, for serving

Steps:

Combine the garlic, cumin, beans, sour cream, cilantro, lime juice and salt in a small food processor. Add 1/4 cup warm water and puree until smooth. Taste for seasoning.
Transfer the dip to a bowl and garnish with a dollop of sour cream. Serve alongside corn tortilla chips.

BLACK BEAN DIP RECIPE | ALLRECIPES

Black Bean Dip Recipe | Allrecipes image

Reduced calorie dip that's packed with flavor. Let the dip chill while the chips are being prepared. The consistency will be thicker and the beans will have time to absorb the spices.

Provided by dramstad

Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes

Total Time 50 minutes

Prep Time 40 minutes

Cook Time 10 minutes

Yield 2 cups

Number Of Ingredients 11

Ingredients

1 (15 ounce) can black beans
½ cup fat-free creamy salad dressing (ie: Fat Free Miracle Whip TM)
½ cup reduced fat sour cream
1 (4 ounce) can chopped green chile peppers
2 tablespoons chopped fresh cilantro
1 teaspoon chili powder
½ teaspoon garlic powder
1 dash hot pepper sauce, or to taste
1 tablespoon olive oil
1 tablespoon salt
¼ cup picante sauce

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, mash the beans with a fork. Combine the salad dressing, sour cream, green chilies, cilantro, chili powder, garlic powder and hot pepper sauce. Blend well. Refrigerate for 30 minutes. Serve with the baked tortilla chips.
Spray the tortillas lightly with olive oil, and sprinkle lightly with salt. Bake until crisp and lightly browned.

Nutrition Facts : Calories 56.2 calories, CarbohydrateContent 4.7 g, CholesterolContent 7.3 mg, FatContent 4 g, FiberContent 0.8 g, ProteinContent 0.8 g, SaturatedFatContent 1.5 g, SodiumContent 1237.4 mg, SugarContent 2.5 g

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This is an exceptional recipe! I don't like black beans... well, I thought I didn't like black beans, until I made this recipe. Wow! I love black beans! This is a recipe from "The New James Beard", with quantities cut in half for a serving of 6 people, instead of the original 12. I hope you like it! (Preparation time includes preparing from dry black beans)
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Reviews 5
Total Time 40 minutes
Category low sugar, nut-free, vegetarian, feed a crowd, Super Bowl, appetizers
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Preheat oven to 350°. In a food processor, add black beans, cream cheese, and sour cream and pulse to combine. Add jalapeño, garlic, cumin, chili powder, lime juice, and queso fresco and blend until smooth. Transfer dip to an oven-safe skillet and top with pepper jack and cheddar. Bake until warmed through and cheese is melty, 15 minutes. Garnish dip with tomatoes, jalapeño, red onion, queso fresco, and cilantro. Serve warm with chips. To a 6 qt Instant Pot add beans, cream cheese, sour cream, jalapeño, garlic, cumin, chili powder, lime juice, and queso fresco. Season with salt and pepper. Place lid on Instant Pot and set to Pressure Cook on High for 10 minutes. Follow manufacturer's guide for quick release and remove lid. Using an immersion blender, blend beans until smooth. If desired, transfer dip to a medium oven-safe skillet and top with pepper jack and cheddar and bake at 350° until cheese is melty, 15 minutes. Garnish with tomatoes, jalapeño slices, red onion, queso fresco, and cilantro. Serve warm with chips.

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This appealing Southwest-inspired dip can be made well in advance. If we don’t have tortilla chips on hand, we serve it with crackers. —Ashley Donovan, Glasgow, Kentucky
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Calories 266.6 per serving

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Preheat oven to 350°. In a food processor, add black beans, cream cheese, and sour cream and pulse to combine. Add jalapeño, garlic, cumin, chili powder, lime juice, and queso fresco and blend until smooth. Transfer dip to an oven-safe skillet and top with pepper jack and cheddar. Bake until warmed through and cheese is melty, 15 minutes. Garnish dip with tomatoes, jalapeño, red onion, queso fresco, and cilantro. Serve warm with chips. To a 6 qt Instant Pot add beans, cream cheese, sour cream, jalapeño, garlic, cumin, chili powder, lime juice, and queso fresco. Season with salt and pepper. Place lid on Instant Pot and set to Pressure Cook on High for 10 minutes. Follow manufacturer's guide for quick release and remove lid. Using an immersion blender, blend beans until smooth. If desired, transfer dip to a medium oven-safe skillet and top with pepper jack and cheddar and bake at 350° until cheese is melty, 15 minutes. Garnish with tomatoes, jalapeño slices, red onion, queso fresco, and cilantro. Serve warm with chips.

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{"@type": "HowToStep","text": "Sprinkle with an additional 1 teaspoon chopped cilantro, if desired. Serve with tortilla or pita chips." }

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