Brenda Gantt

Get ready to dive into the world of savory indulgence with this delightful Black Bean Dip. Whether you’re hosting a party, need a quick snack, or want to add a burst of flavor to your meal, this dip is a crowd-pleaser that never disappoints. With a hint of spice and the option to add some fiery jalapeño peppers or smoky chipotle powder, you can tailor it to your taste. These beans soak up the rich flavors of tomatoes, green chilies, and aromatic spices, making every bite a delicious adventure. Let’s uncover the secrets to creating this mouthwatering dip.

Serves 12

 

INGREDIENTS:

  • 1 cup dried black beans
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 small onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 1 (14 ½ -ounce) can diced tomatoes
  • 2 (4-ounce) cans mild green chilies, finely chopped
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • ½ cup fresh cilantro, finely chopped
  • Salt, to taste
  • 1 cup Monterey jack cheese, grated, or vegan Monterey jack cheese, such as Follow Your Heart Monterey Jack Vegan Gourmet Cheese Alternative

 

INSTRUCTIONS:

  1. Prepare the Beans: Add the dried black beans and 2 cups of water to a container. Cover and let the beans soak for 8 hours at room temperature.
  2. Sauté the Aromatics: In a pressure cooker, add the olive oil and diced onion. Sauté for about 3 minutes or until the onion becomes soft. Add the minced garlic and sauté for an additional 30 seconds.
  3. Combine Ingredients: Drain the soaked black beans and add them to the pressure cooker along with the diced tomatoes, finely chopped green chilies, chili powder, and dried oregano. Stir everything together to combine.
  4. Pressure Cook: Lock the lid of the pressure cooker into place. Bring it to high pressure, then maintain the pressure for 12 minutes. Remove the pressure cooker from heat and allow the pressure to release naturally for 10 minutes.
  5. Quick-Release and Blend: After the natural release, quick-release any remaining pressure. Remove the lid, and transfer the cooked bean mixture to a food processor or blender. Add the finely chopped cilantro and process until the mixture is smooth. Taste and add salt if needed.
  6. Add Cheese: Transfer the bean dip to a bowl and stir in the grated Monterey jack cheese (or vegan alternative) while it’s still warm. The cheese will melt and create a creamy texture.
  7. Serve Warm: Your Black Bean Dip is now ready to serve. Enjoy it while it’s warm, and pair it with your favorite tortilla chips, vegetable sticks, or other snacks.

 

NOTE:

  • You can also customize this dip by adding canned jalapeño peppers or 2 teaspoons of chipotle powder for a spicier kick.

 

OPTIONAL:

  • If you prefer a smoother dip, you can also use canned black beans instead of dried beans. Just be sure to drain them before adding to the pressure cooker.

 

This Black Bean Dip is a versatile and flavorful addition to any gathering or meal. Its rich blend of beans, tomatoes, green chilies, and spices creates a dip that’s both hearty and satisfying. Whether you choose to spice it up with jalapeños or add a smoky kick with chipotle powder, this dip offers a delightful twist on a classic favorite. Serve it warm, and watch it disappear as your guests savor every creamy, spicy, and cheesy bite. So, next time you’re in the mood for a savory treat, whip up a batch of this Black Bean Dip, and enjoy the deliciousness it brings to your table.

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