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Full Online Book HomeLearning KitchenMexican And Hispanic - Black Bean Dip
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Mexican And Hispanic - Black Bean Dip Post by :Jackie_Fowler Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2676

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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.

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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
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