Saturday, September 28, 2013

Warm Black Bean Dip

I love to make this dip for Friday movie nights or watching weekend games. It's one of those dishes that everyone seems to love and you'll never have to worry about leftovers when you serve it. It is really easy to make and involves little more than opening cans and thawing vegetables. It can be made in advance and then baked just before you want to serve it. Serve it with warm tortilla chips and your guests will follow you anywhere. To warm chips, spread them in a single layer on a cookie sheet or baking pan and bake in a 350 degree F. oven for about 5 minutes. Dump them into a bowl and serve, repeating as often as is necessary. The recipe was developed by Tony Rosenfeld for Fine Cooking magazine. I have made only minor changes to his creation. Specifically, I use less vinegar than he calls for. Here's the recipe.

Warm Black Bean Dip...from the kitchen of One Perfect Bite courtesy of Tony Rosenfeld


2 tablespoons extra-virgin olive oil + more for baking dish

2 medium tomatoes, cored and cut into medium dice

2 teaspoons kosher salt, divided use

1 large yellow onion, finely diced

3 large cloves garlic, minced

1 tablespoon chili powder

2 (15.5-oz.) cans black beans, rinsed and drained well

2 canned chipotles en adobo, minced (about 1 tablespoon), plus 3 tablespoons adobo sauce from can

1 to 3 tablespoons cider vinegar

1-1/2 cups fresh or frozen corn kernels (if frozen, thaw first)

1-1/2 cups (6 oz.) grated sharp cheddar cheese

1-1/2 cups (6 oz.) grated Monterey Jack cheese

3/4 cup chopped fresh cilantro

Freshly ground black pepper

Tortilla chips for serving


1) Heat oven to 425 degrees F. Grease a 1-1/2 qt. baking dish with oil and line a baking sheet with foil. Set the tomatoes in a colander over the sink and sprinkle with 1 teaspoon salt.

2) Heat oil in a large (12-inch) skillet over medium-high heat until shimmering hot. Reduce heat to medium, add onion, sprinkle with reserved 1 teaspoon salt, and cook, stirring, until softened and translucent, about 4 to 6 minutes. Add garlic and chili powder and cook, stirring, for 1 minute. Add half of black beans, chipotles and adobo sauce, and 3/4 cup water and bring to a boil. Cook until liquid reduces by about half, 2 to 3 minutes.

3) Transfer bean mixture to a food processor, add vinegar (I used only 1 tablespoon), and process until smooth. Let cool for a couple of minutes and then transfer to a large bowl. Add rest of beans, tomatoes, corn, half of each of cheeses, and 1/2 cup of cilantro. Mix well and season to taste with salt and pepper.

4) Transfer to baking dish and sprinkle with remaining cheese. Bake on a foil-lined baking sheet (to catch drips) until cheese melts and browns around edges, about 15 minutes (longer if refrigerated). Sprinkle with remaining cilantro and serve with warm tortilla chips for dipping.

Yield: 10 to 12 servings.

You might also enjoy these recipes:

Spicy White Bean Dip - Never Enough Thyme

Hot Clam Dip - One Perfect Bite

Bleu Cheese and Bacon Dip - Easy Appetizers

Mississippi Sin Dip - Deep South Dish

Edamame Dip - The Baking Barrister

Pan Fried Onion Dip - Brown Eyed Baker

Roasted Eggplant Dip - Melbo's Toast

Cucumber Yogurt Dip - Eclectic Recipes

Homemade Onion and Herb Dip - What's Cookin, Chicago

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