Bean Dip

Filling the hunger void has never been easier than with this recipe. With a few ingredients you can create a snack worthy of devouring within in minutes, if shared. 

Bean Dip

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1 can of black beans, drained

about 1/4 cup vegetable stock

seasoning mix

cheese for topping

dried onion for topping

Preheat oven to 350ºF. 

In a large bowl place the drained black beans, vegetable stock and seasoning mix and using a hand held blender blend until smooth. Adding more vegetable stock and seasoning mix to achieve your desired consistency and taste. You may also use a food processor or a blender to mix everything together.  

Spread the bean dip evenly into an oven proof baking dish and bake in the preheated oven for about 15 to 20 minutes or until the dip starts to pull away from the sides of the baking dish. Remove from oven; sprinkle with cheese, cover, allowing the cheese to soften and melt for a few minutes. Uncover and sprinkle with dried onions. Serve with corn chips, flatbread or crackers.   

Have a nice weekend and stay safe everyone! - JD 

Lemon Bean Dip

This creamy lemon dip almost has the essence of summer in a bowl. Light and fresh, perfect for sharing on a summer day. A refreshing appetizer that soothes and satisfies the peckish.   

Lemon Bean Dip

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serves 6 to 8 

1 x 540ml can white (navy) beans, drained and rinsed

2 garlic cloves, peeled and crushed

zest from 1 lemon

juice of 1 lemon

3 tablespoons olive oil

1/4 cup fresh parsley, chopped

In a food processor... or a blender, whiz the beans, garlic, lemon zest and juice until smooth. Once smooth, pulse in the olive oil and parsley. 

Scrape into a bowl and drizzle with a bit of olive oil and sprinkle fresh chopped parsley on top. Serve with your favourite crackers.

Will keep in the refrigerator for 3 days.

Hope everyone had a fabulous weekend. - JD 

Leftovers #18 ~ Bean Dip

What to do with leftover black beans in the refrigerator... make bean dip. It is rare that I have leftover beans because they are usually used in salads, stir-fry and most casseroles.  

To make this easy bean dip you will need just a few ingredients and a blender. 

Place what ever leftover beans you have in a blender. Then add a little bit of low sodium  vegetable or chicken stock, just enough to moisten, about 2 tablespoons, adjust accordingly to the amount of beans. Add a favourite seasoning, like Cajun or Roasted Red Pepper. Blend everything until smooth. If need be you may have to add a bit more chicken stock. You want the bean mixture to be firm and smooth with a bit of fluidity but not watery.

Once smooth... pour it into an oven proof baking dish and bake in a pre-heated 350ºF oven until hot and bubbly, roughly 20 to 30 minutes. A good indicator that the dip is done is when the top has lost it's gloss and is matte and starts to pull away from the sides. Chances are the dip is ready and hot! I like to dress it up a bit. I add grated cheese on top and pop it back into the oven until the cheese melts. I carefully remove it from the oven adding sliced green onions. Olives and fresh chopped tomatoes are great to!     

You don't have to wait until you have leftover beans to make this dip. It can be made at any time with most canned beans.