Black Bean Red Pepper Dip

Name: Black Bean Red Pepper Dip
Cook time: 20 min
Total time: 20 min
Cuisine: American, Mexican
Ingredients: Olive oil or cooking oil of your choice; 1 red bell pepper (or tomato); 1/2 white onion (sliced); 3 cloves garlic; 1 tsp garlic powder; 1/4 tsp chili powder (can be subbed for paprika); 1/4 tsp paprika (can be subbed for chili powder); Pinch of Salt; 1 tsp red wine vinegar; 1 can black beans (washed and drained); Sour cream (for topping); Shredded Mexican cheese (for topping, can be subbed for cheddar); Fresh cilantro (for topping, can be subbed for fresh scallions, chives or dried chives ); Red pepper flakes (for topping, optional); Tortilla chips or carrot slices (to serve with)

13 steps

Cook:20min

Jazzing up our canned black beans with this silky black bean dip with fiery onions, garlic and red bell peppers.

Updated at: Sat, 23 Nov 2024 11:51:27 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories372.4 kcal (19%)

Total Fat17.9 g (26%)

Carbs35.4 g (14%)

Sugars4.3 g (5%)

Protein15.1 g (30%)

Sodium682.6 mg (34%)

Fiber11 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Olive oil

or cooking oil of your choice

0.5white onion

1 tspgarlic powder

¼ tspchili powder

can be subbed for paprika

¼ tsppaprika

can be subbed for chili powder

salt

1 tspred wine vinegar

Shredded, for topping, can be subbed for cheddar

Fresh cilantro

for topping, can be subbed for fresh scallions, chives or dried chives

Red pepper flakes

for topping, optional

Tortilla chips

or carrot slices, to serve with

Instructions

Step 1

Season a skillet with olive oil over medium high heat.

Step 2

Once the oil is shimmering, add the onions, garlic and bell peppers to the pan and sauté for 2-3 minutes until beginning to soften. If the pan gets dry, add more olive oil for moisture.

Step 3

Add a pinch of salt and the garlic powder, paprika and chili powder (or your personally selected substitution herbs.) Toss the onion mixture for another 2-4 minutes, until the onions, peppers and garlic are charred, tender and a bit brown. Remove them from the heat.

Step 4

Pour the black beans into a food processor and season with a pinch of salt. Pulse until smooth, with some soft chunkage. Or, just pulse until you feel content with the consistency.

Step 5

Add 3/4 of the bell pepper onion mixture to the food processor, reserving the rest for topping.

Step 6

Pulse the food processor until the dip is smooth to your liking.

Step 7

On a cutting board, finely chop the roasted pepper mixture. Or, chop to a consistency of your liking.

Step 8

Spread the black bean dip onto a plate or bowl.

Step 9

Add a dollop of sour cream on top, in the middle.

Step 10

Sprinkle Mexican cheese on the right side of the sour cream, slightly overlapping.