Tuesday, May 18, 2010
Easy Bean Dip
The hubby and I had some leftover chips and cannellini beans from our taco night. Not having any more tortillas or meat for tacos, I saw fit to make a bean dip. I hadn't had bean dip in yeaaarrrsssss.
Taking some inspiration from Stephanie O'Dea and her use of the CrockPot Mini Dipper- I knew I wanted to make a warm bean dip. Yummy.
This recipe is really more of a parts list that can be changed around to suit your tastes.
I used up the rest of my cooked cannellini beans (about a cans worth) and added in a can of low sodium black beans...it's what I had in my cabinet other than garbanzo beans, which I thought would be weird. Definitely not going for the hummus flavor here. Not yet.
So to my 2 cans worth of beans I added an 8oz can of tomato sauce. Heated the whole darn thing up in a small saucepan and added some various seasonings. In my case, garlic powder, cumin and pepper. Just a little at first because you can alwasy add, but cannot take away!
Blend all that goodness up in a food processor, blender, or in my case- the immersion blender! What a fun tool! Taste for seasonings and serve.
I put my dip in the little dipper to keep it warm- but this stuff is great right out of the fridge.
Easy Bean Dip
2 cans worth of beans (black, white, whatever you like!), drained (I prefer low sodium)
1 8oz. can of tomato sauce (I prefer low sodium)
seasonings! cumin and some lime juice would be great.
some chili powder for kick
garlic and lime juice
you're only limited by what's in the cabinet!
Combine everything in a small saucepan over medium heat. Cook just long enough to warm everything up. Then blend it all until smooth, or chunky, or whatever you like. Check the seasonings and add more if desired!
I linked my dip up to these awesome parties: