Storing Leftover Dip
Store leftover black bean dip in an airtight container in the refrigerator for up to three days. You can eat it right out of the refrigerator, or place it in the oven until heated through. If you prefer to eat this dip warm, make sure you only reheat it once. Always use your best discretion with leftovers. This Black Bean Dip is the perfect easy recipe to enjoy with your tortilla chips. It comes together in minutes and is delicious warm or cold. This would also make the perfect filling for burritos or to eat as a side dish. It is amazing.
Garlic cloves: You can toss the whole cloves into the blender or food processor. Canned black beans: Make sure to drain and rinse the beans before adding them to the mixture. Canned beans are in liquid that has a lot of sodium. If you don’t rinse them first it will really impact the final flavor.Pickled jalapeños: You can also use green chiles if that’s what you have. The biggest difference between the two is their heat. Jalapeños are generally spicier than green chiles.Cilantro: Adds a flavor profile to the dip and makes the perfect garnish for serving. Lime juice: Fresh limes are best for recipes that call for lime juice. One lime will give you plenty of juice for this recipe. If you prefer to keep bottled lime juice on hand for convenience, that is fine too.
Cumin: This earthy, nutty spice adds a warm, slightly lemony flavor to the bean dip. Absolutely delicious!Salt and pepper
Rinse your black beans. This is an important step to remove the high-sodium liquid the beans are packed with. Rinse them until the water runs clear.Combine all ingredients. Add everything to your blender or food processor.Blend well until smooth. You may need to scrape down the sides. Taste and add more salt and pepper as needed.
Convenience: Canned black beans can be stored in your pantry and are easy to keep on hand to make this recipe any time a craving strikes. Minimal prep: Since they are already cooked and measured, no soaking is required. They are packed in a liquid that is high in sodium, so it is important to rinse and drain them well. Rinse them in a colander or fine metal sieve until the water runs clear.
You could serve it cold right out of the food processor (that’s how I love it!), or you could stick it in the oven for a half hour and serve it as a warm black bean dip. Serve with your favorite tortilla chips, veggies, or warm tortillas. It’s such a versatile dip, you could use it a million different ways.
Freezing
This bean dip recipe freezes very well, making it a perfect recipe to double or triple and enjoy later. Simply place the prepared dip (without the sour cream) in a freezer-safe bag or container, leaving a little room for it to expand. Store in the freezer for up to three months.
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