smoky white bean dip
- Number of Servings: 20
Ingredients
2 cups dry great northern white beans (or other white beans)6 cups water2 TB Garlic & Herb Mrs. Dash1 tsp olive oil1/2 tsp salt1 tsp Smoked Tabasco sauce
Pick through beans and wash thoroughly in a colander under cold water. Put drained beans into your unplugged crock pot and add water. Let beans soak in water overnight, or at least 8 hours.
Turn crock pot on low if you are cooking overnight (or up to 12 hours), or put on high for 4-5 hours, or until beans are soft and mushy. Drain as much water as you can off the top of the beans (the beans should be VERY mushy and there will be some jelly-like substance--that is the starch--don't drain this off.). DO NOT RINSE the beans.
Put cooked beans into a food processor and process till smooth. While processing, add the other ingredients and make sure the dip is WELL blended before you stop processing. Taste and adjust the seasonings if needed.
Use the dip on tortilla chips, pretzel chips, toasted bread, or anything else you like bean dip on! ALSO works GREAT in place of refried beans in tacos!! Put into a tupperware dish or other dish covered with plastic wrap...it keeps for a couple of weeks in your refrigerator.
BONUS: if you like hot bean dip, add 1/2 cup sour cream and one cup of shredded cheddar cheese, mix well and bake in covered casserole dish till heated through. Stir again and serve. OH SO YUMMY!!! You'll have to consider the extra calories, but it's a nice treat for every once in a while (Super Bowl Sunday??).
Number of Servings: 20
Recipe submitted by SparkPeople user MINAMUM.
Turn crock pot on low if you are cooking overnight (or up to 12 hours), or put on high for 4-5 hours, or until beans are soft and mushy. Drain as much water as you can off the top of the beans (the beans should be VERY mushy and there will be some jelly-like substance--that is the starch--don't drain this off.). DO NOT RINSE the beans.
Put cooked beans into a food processor and process till smooth. While processing, add the other ingredients and make sure the dip is WELL blended before you stop processing. Taste and adjust the seasonings if needed.
Use the dip on tortilla chips, pretzel chips, toasted bread, or anything else you like bean dip on! ALSO works GREAT in place of refried beans in tacos!! Put into a tupperware dish or other dish covered with plastic wrap...it keeps for a couple of weeks in your refrigerator.
BONUS: if you like hot bean dip, add 1/2 cup sour cream and one cup of shredded cheddar cheese, mix well and bake in covered casserole dish till heated through. Stir again and serve. OH SO YUMMY!!! You'll have to consider the extra calories, but it's a nice treat for every once in a while (Super Bowl Sunday??).
Number of Servings: 20
Recipe submitted by SparkPeople user MINAMUM.
Nutritional Info Amount Per Serving
- Calories: 22.9
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 101.8 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 1.2 g
- Protein: 1.5 g