Vampire Black Bean & Lots of Garlic Dip

We’ve added lots of garlic to ward away any vampires. Surround the dip with autumn-hued vegetables, Ghoulish Crisps and blue tortilla chips. The heat comes from chipotle peppers, available in small cans in the Mexican section of many supermarkets.
Photo by Franny N.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1 1

    1 tbsp (15 mL) olive oil

  • ½ cup (125 mL) finely chopped onion

  • 4 4

    4 garlic cloves, minced

  • 1 1

    1 ½ tsp (7 mL) ground cumin

  • 1 1

    1 tsp (5 mL) leaf oregano

  • 19 19

    oz One 19 oz (540 mL) can black beans, rinsed, well drained

  • 2

    cup (50 mL) lime juice (about 2 large limes)

  • 1 1

    1 chipotle pepper in adobo sauce or

  • to to 2

    tsp (1 to 2 mL) cayenne pepper (to taste)

  • ¼ cup (50 mL) sour cream

  • ¼ cup (50 mL) chopped coriander

  • 1 1

    1 tsp (5 mL) salt

  • Ghoulish Crisps

  • ½ cup (125 mL) freshly ground Parmesan cheese

  • 1 1

    1 tsp (5 mL) chilli powder

  • ¼ tsp (1 mL) cayenne pepper

  • 3 3

    3 large flour tortillas, preferably orange-coloured

  • 2 2

    2 tbsp (25 mL) butter, melted

  • 1 1 to 350°F

    Preheat oven to 350°F (180°C).

Directions

Heat oil in a small frying an over medium heat. Add onion, garlic, cumin and oregano. Cook, stirring occasionally until onion is soft, about 3 to 5 minutes. 2. Place beans, onion mixture, lime juice, chipotle pepper, sour cream, coriander and salt in a food processor. Purée until smooth. If mixture is a bit thick for a dip, thin with a little water. Transfer dip to a serving bowl and garnish with a Ghoulish Crisp. Dip will keep well covered and refrigerated for up to 3 days.

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