Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenMexican And Hispanic - Black Bean Dip
Famous Authors (View All Authors)
Mexican And Hispanic - Black Bean Dip Post by :Jackie_Fowler Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2761

Click below to download : Mexican And Hispanic - Black Bean Dip (Format : PDF)

Mexican And Hispanic - Black Bean Dip

1 (16 oz.) can black beans, drained and rinsed
1/2 cup prepared salsa, hot or mild
2 tbsp. fresh lime juice
2 tbsp. chopped fresh cilantro
1/4 tsp. ground cumin
salt and freshly ground black pepper to taste

Serve tortilla chips with this lively dip. Fresh baked low fat chips have a more pronounced corn flavor than store-bought. To make your own, lightly brush corn tortillas on one side with corn oil and sprinkle the oiled side with salt. Cut the tortillas into 8 wedges and arrange them in a single layer on a baking sheet. Bake them at 400 degrees until crisp, 8-10 minutes.

In a food processor, combine black beans, salsa, lime juice, cilantro, and cumin. Process until smooth. Season with salt and pepper. Makes about 1 1/2 cups.

If you like this book please share to your friends :

Mexican And Hispanic - Cheesy Chipotle Dip Mexican And Hispanic - Cheesy Chipotle Dip

Mexican And Hispanic - Cheesy Chipotle Dip
Skill: No Experience Required Ready In: 11 mins. Serves: Makes 4-1/4 cups 1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product , cut up 1 can (7 oz.) chipotle peppers in adobo sauce , drained, reserving juice, chopped 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream Tortilla chips or assorted cut up vegetables Microwave Velveeta, chipotle peppers and reserved juice in 2-quart microwavable bowl on HIGH 4 to 6 minutes or until VELVEETA is melted, stirring after 3 minutes. Stir in sour cream. Serve with tortilla chips or assorted cut-up vegetables

Mexican And Hispanic - Bean Dip Mexican And Hispanic - Bean Dip

Mexican And Hispanic - Bean Dip
1 can (16 oz.) pinto beans, undrained 1/2 cup shredded cheddar cheese 2 teaspoons vinegar 2 teaspoons Worcestershire sauce 1 teaspoon chili powder 1/2 to 1 teaspoon garlic salt 1/8 to 1/4 teaspoon liquid smoke (optional) Dash cayenne pepper 2 bacon strips, cooked and crumbled Tortilla chips Puree beans in a food processor, pour into a heavy saucepan. Add next seven ingredients; cook over low heat until cheese is melted, stirring occasionally. Transfer to a serving dish; top with bacon. Serve hot with chips. Yield: 1 and 1/2 cups Source: Best of Country Cooking 1999 submitted