Wednesday, January 11, 2012

Not too spicy black bean dip

Finding a new recipe is easy, it's the follow through that is hard.  (That's the story of my life.)  Well, I was craving beans, and don't come in between a pregnant woman and her craving.  That craving led me to this:

I perused some recipes online and then made this warm dip, based on a recipe for black bean hummus.

1 can black beans, rinsed and drained
3 tbsp water
1 tbsp roasted sesame seeds
1 tbsp cilantro (fresh would be even better, but had dried on hand)
3/4 tbsp chili powder
2 tbsp olive oil
1 small garlic clove
juice from 2 lemon wedges
Colby jack cheese (mozzarella works great, too)

Blend all ingredients together, pour into oven proof bowl.
Shred cheese (if it didn't come from the store that way) and sprinkle over top.
Sprinkle with black pepper.
Bake for 15-20 min at 350, until cheese is melted and dip is warm.
Serve with whatever you choose... tortilla chips, crackers, etc... and enjoy!


Kork said...

OH MY GRACIOUS! I'm totally making that for watching the Playoffs this can you go wrong when it's all melty and gooey???

Never mind - I won't tell anyone it's made with mostly healthy things...

Lauren said...

I think the hummus recipe also called for cumin seed. I didn't have any on hand at the time, but I do now. :-) Oh, and I preferred the mozzerella to the colby jack... queso blanco would be really good, too. Or change the taste and try bleu cheese? Maybe that's too daring.