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Easy and Quick Bean Dips

Bean dips are always popular and easy to make if you need a last minute filler

Bean dips are filling and easy to make - at the last minute or make ahead of you have time. They're great filler items to take to a party or to serve at back yard gatherings. These are dips that can be eaten with any type of chips and some veggies. Serve them hot or cold - they're tasty either way.

These are simple dips that can be thrown together with standard pantry fare. You'll need a food processor or blender for best results.

Red Bean Dip (spicy)
(about 4 servings)

1 can red kidney beans (15.5 oz.)
1 large clove garlic
1 large jalapeno
½ lime, juiced
½ teaspoon chili powder
¼ teaspoon cayenne
2 Tablespoons vegetable oil
2 Tablespoons water

Mince garlic and jalapeno in food processor. Add beans, lime juice, chili powder, cayenne, vegetable oil, and water. Blend well. Refrigerate until ready to serve. Let come to room temperature if desired.

Fast and Easy Black Bean Dip
(about 4 servings)

1 can black beans, drained and rinsed
1 large clove garlic
2 teaspoons cider vinegar
½ teaspoon ground black pepper
¼ teaspoon cumin

Mince garlic in food processor first, then add remaining ingredients and blend thoroughly. Refrigerate until ready to serve.

Warm Bean Dip
(about 8-10 servings)

3 cans beans, rinsed and drained (black, kidney) - divided use
1/3 cup water
2 large garlic cloves
1 large jalapeno, chopped
1 teaspoon ground coriander
1 jar roasted red peppers, drained and diced
6 green onions, trimmed and sliced - separate white and green
1 Tablespoon hot sauce
2 Tablespoons lime juice

In a saucepan, add 2 cups beans, water, garlic, jalapeno, and coriander. Boil, then reduce and simmer for about 5 minutes. Add this mixture to food processor and blend thoroughly (until smooth).

Preheat oven to 250 degrees. In a large bowl add blended bean mixture plus the remainder of the beans, roasted peppers, white portions of green onions, hot sauce, and lime juice. Stir well and pour into a casserole dish. Heat for 30 minutes. Serve immediately or allow to cool and refrigerate. Top with green parts of onions and a dollop of sour cream if desired. Serve hot or cold.


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