This bean dip is filled with smoky, warm spices. It's a great appetizer for Halloween served with carrots and some chips.
My blog has been working so slowly lately. So slow.
It took 15 minutes for this picture to upload:
It is the one photo I had time to load before I wanted to pull out my hair.
Hope it's sufficient.
Oh and then, I accidentally bought regular yogurt instead of Greek, so my spider web is a little scraggly looking {regular yogurt has a thinner/more watery consistency than Greek yogurt, so I recommend using Greek yogurt for this dip}...
That spiderweb's the part that makes it an adorable Halloween appetizer.
So no need to bother if you're not making it to celebrate this spooky holiday.
But I do recommend making this dip either way - for Halloween or for a regular day.
It's creamy and tasty and good for you.
Beans are full of fiber and plant protein, and there are added veggies with onions in there.
Some spices give it that smoky, warm flavor, and you can serve it with tortilla chips, pita chips, and/or raw veggies.
I, of course, forgot to buy carrots at the grocery store because I could have sworn there was some in my fridge.
Unfortunately, they were not in there, but you should... Orange carrots would go great with this black bean dip on Halloween!
And if you're feeling extra festive you can use cookie cutters to cut out Halloween shapes for the chips. I did ghosts, pumpkins, and cats.
Spiderweb Black Bean Dip
Ingredients
- 1 tablespoon olive oil
- 1 red onion diced
- ¼ teaspoon garlic powder
- 2 teaspoon cumin
- 2 teaspoon ground coriander
- ½ teaspoon ground chipotle chile powder {or less for a milder dip}
- ½ teaspoon paprika
- 2 cans black beans 15 oz., rinsed and drained
- ½ cup water
- 3-4 tablespoon fresh lime juice
- ½ teaspoon salt
- 7 tablespoon plain Greek yogurt
Instructions
- In a large skillet, heat oil over medium-heat. Add onions and sauté for about 5 minutes, until softened.
- Stir in spices, black beans, and water. Simmer, stirring occasionally, until most of the water has evaporated, about 7 minutes. Remove from heat.
- Carefully transfer cooled bean mixture to a food processor or blender. Add in lime juice {start with 3 tablespoons then add more if needed} and salt. Process for about 10 seconds. Stir and add in ⅓ cup yogurt. Process until smooth and dip is combined. Taste and season as needed.
- Transfer to a round serving bowl. Smooth bean dip.
- Put the remaining 2 tablespoons yogurt in a small disposable zip top bag. Cut a tiny corner off one of the bottom corners of the bag. Push the yogurt to that side and squeeze yogurt out in circles starting with a small one in the middle and then making bigger ones around that one until you reach the edge of the bowl. Take a toothpick and, starting in the center and going to the edge of the bowl, drag it across the top of the dip so it smears some of the yogurt. It short look smililar to a spider web. {See pictures}
- If that doesn't work, just draw lines through circles to make it look like a spider web.
Notes
Meme
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