![]() We then placed them on a cookie sheet and popped them in a 300F oven for a few minutes to crisp up. I showed her how to use a large Wilton ghost cookie cutter to quickly cut ghost shapes out of regular flour tortillas. The chips were so easy to make that Little Jo ended up doing most of the work for me. Spoon the dip into a serving bowl and garnish with a simple cobweb piped with sour cream. Despite the jalapeno, I definitely would not call this dip spicy. I usually end up using about 2 cups of salsa. To a large bowl add 1 chopped green bell pepper, 1 can corn that’s been drained and rinsed (or 1-3/4 cup fresh sweet corn,) 1 can black beans that’s been drained and rinsed, plus 1 minced jalapeno, seeds and ribs removed first. Mix beans, reserved liquid, chili powder, cumin, garlic salt, oregano and red pepper in blender or food processor cover. You can add more salsa if needed in order to get a consistency you like. 1 Drain beans, reserving 2 tablespoons liquid. Then just toss one cup of salsa and all the remaining ingredients into a food processor and blend until smooth. Add beans with reserved liquid to the skillet. Cook, stirring occasionally, until softened (about 5 minutes). I wanted to suit the party guests, so I used the whole can, but I rinsed them really well. 12 teaspoon salt 2 tablespoons cider vinegar 12 teaspoon chili powder (more or less as you like) directions Heat olive oil in large nonstick skillet over medium heat. If you don't like too much spice, you can rinse the Adobo sauce off, and knock the heat back considerably. If you really love super spicy stuff, just use a few of them straight out of the can. Next, you need to address the chipotle peppers. The first step was to rinse the black beans thoroughly. I threw together the dip using some very basic Mexican cuisine staples: cilantro, black beans, chipotle peppers in Adobo sauce, salsa, and lime juice. Gunthers Gourmet Groceries are the creation of Certified Executive Chef Michael Lampros. Use a cookie cutter to cut tortillas into ghost shapes, and toast on a cookie sheet at 300 for a few minutes just until crisp. Gunthers - Spicy Black Bean Dip with Lime 12 oz. Serve in a bowl garnished with sour cream. Put 1 cup of salsa and all remaining ingredients in a food processor and pulse to mix well, adding more salsa if needed for a good consistency. Depending on your spice tolerance, choose a number of chipotle peppers that works for you, and rinse off if desired. chipotle peppers in Adobo sauce, to taste. ![]() ✽ Toppings: On top of this dip, I like to sprinkle on some cotija cheese, hot sauce, and fresh cilantro leaves.Spicy Black Bean Dip with Ghost Tortilla Chips Recipe ✽ Cilantro: If you think cilantro tastes like soap, you can leave it out, but as a huge cilantro fan, it makes the dip so good. Step 2: Add spices (ground cumin, garlic powder, onion powder, sea salt, black pepper). ✽ Hot Sauce: Adds a bit of extra spiciness and flavor to the dip. Instructions Step 1: Add drained and rinsed black beans to mini food processor. ✽ Seasonings: Cayenne, Chili Powder, Cumin, Smoked Paprika, kosher Salt Freshly squeezed lime juice will give you the best tasting dip! ✽ Lime Juice: Adds some tang to this dip. You could also used dried black beans that have been soaked overnight and boiled until tender. ✽ Black Beans: To make this recipe quick and easy, I use canned black beans. ✽ Red Onion, Jalapenos, + Garlic: These vegetables add in great fresh flavor plus some spiciness. Butter not only contributes to the flavor, but it also makes the bean dip the perfect consistency. ✽ Butter: Originally, I didn't have butter in the recipe, but I quickly changed my mind once I tried the butter version. As an Amazon Associate I earn from qualifying purchases.* *Some of these ingredient links may be affiliate links.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |