Magazine article Sunset

Nacho Nephews: Bean Dip Appetizers

Magazine article Sunset

Nacho Nephews: Bean Dip Appetizers

Article excerpt

Nacho nephews: bean dip appetizers Taking a nod from nachos, here we use three different beans as bases for refreshing, satisfying appetizers. You use canned beans for a quick start, mash or puree them, and season well. Then you spread the mixture into a thick layer on a platter and top with more seasonings to make a colorful, flavorful presentation. Scoop onto vegetables or breads to eat.

Layered Black Bean Dip

6 slices bacon, coarsely chopped

1 small onion, chopped 1/2 teaspoon chili powder

1 can (15 oz.) black beans, drained

Guacamole (recipe follows)

1 cup (4 oz.) shredded jack cheese

1 each small red and yellow bell

pepper (or 2 of either), stemmed,

seeded, and chopped 1/4 cup thinly sliced green onion

Sour cream

Cilantro sprigs

Jicama dippers (recipe follows) In an 8- to 10-inch frying pan over medium heat, stir bacon, onion, and chili powder until bacon is crisp, 8 to 10 minutes. Drain off and discard fat. Let cool. In a large bowl, coarsely mash beans; stir in reserved liquid and bacon mixture. Spread mixture into an 8-inch-diameter round on a large platter, and top evenly with guacamole. Sprinkle guacamole with cheese, then bell peppers and green onion. Garnish with a spoonful of sour cream and cilantro sprigs. Tuck jicama dippers, chili end out, around edge of beans. Scoop beans onto dippers to eat. Serves 6 to 8. Per serving: 210 cal.; 9.7 g protein; 18 g carbo.; 12 g fat; 16 mg chol.; 366 mg sodium. Guacamole. Cut 1 large ripe avocado in half; pit and scoop out pulp. Coarsely mash with a fork, adding 2 tablespoons lemon juice; 1 fresh jalapeno chili, stemmed, seeded, and minced; and salt and pepper to taste. Jicama dippers. Peel and rinse 1 piece (about 1 lb.) jicama; cut into 1/4-inch-thick slices, then cut crosswise into thirds. Dip tip of each piece in chili powder.

Layered Garbanzo Bean Dip

1 can (15 1/2 oz.) garbanzos, drained

(reserve 1/4 cup liquid) 1/3 cup tahini (sesame seed paste) 1/4 cup lemon juice 1/2 teaspoon ground cumin

1 clove garlic, minced or pressed

Salt and pepper 1/2 cup unflavored yogurt

1 tablespoon minced fresh mint

leaves or 1 teaspoon dry mint 1/2 cup diced cucumber 1/3 cup thinly sliced red radish 1/4 cup crumbled feta cheese

2 or 3 fresh mint sprigs

6 pocket bread rounds (6-in. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.