A Trio of Bean Dips

We made bean dip in cooking camp this week. The kids were not sure they would like it. Once they tasted it, they ate it all. we just served it with corn chips.

If you only use bean dip as an appetizer you are really missing out. Bean dip is often served with chips and veggies and it is always a hit. But, it can be used for a lot more than that.

Certainly in other Tex-Mex dishes like burritos or enchiladas.  I like to spread it on fresh tortillas and top with cheese, chopped peppers, onions and olives- then bake until hot and cheese has melted. Bean dip can also be spread inside pita bread and then the bread filled with sprouts or sliced veggies for a quick sandwich. You can also add the bean dip to hot cooked veggies like corn, green beans, or carrots, in place of, or in addition to, the butter. It also can be added to stir-fries for extra flavor or to soup as a thickener. I sometimes add it to chili, too. I often make a big batch and freeze some for later use.

As an added bonus, bean dips are a good source of protein.

I have a few recipes for bean dip, so I included them all. A friend requested a version without the tomatoes (salsa).

Saucy Bean Dip

2 cans kidney beans, drained and rinsed – you can use other beans
1 c. salsa, store bought or homemade
¼ c. olive oil
2 T. cider vinegar
2 t. chili powder
1 t. cumin
Healthy dash of hot sauce
Salt and pepper to taste

In food processor blend all ingredients until smooth. I usually start the beans first for 30 seconds or so and then add everything else. If you want it thinner you can add some extra oil. Makes 3 cups. Freezes well.

Bean Dip Recipe#2

Creamy Bean Dip

2 c. cooked beans (pinto, black or kidney preferred)

1 c. cottage cheese

2 T. sour cream

salt and pepper sauce to taste

1 t. each chili powder and cumin

1/2 t. each paprika and oregano

Combine all ingredients in a blender or processor until smooth. Adjust seasonings. Chill. Serve with taco chips or fresh veggies. Makes 3 cups.

Note: You can also spread on tortillas and top with salsa, cheese, peppers and olives for Mexican pizza. Just heat and eat.

Bean dip #3

Classic Bean Dip

2 c. cooked beans (kidney, black beans etc.) Drain if canned

½ c. chopped cilantro or parsley

3 cloves garlic

2 T. dried minced onions

2 T. oil, or a little more

juice of 1 lime

1 t. cumin

1 t. chili powder

1 t. oregano

½ t. paprika

½ t. red pepper flakes, or to taste

salt to taste

1 T. red or cider vinegar, optional

Place beans in food processor and start to run adding remaining ingredients and blending until smooth. If dip is too stiff add a little more vinegar or oil. Makes 2 ½ cups. Serve with tortillas or pita toasts.