Smooth and Creamy Bean Dip

This is Day One of Dip Week here at Manly Kitchen. As I mentioned yesterday when I posted my Eleven Layer Mexican Dip, I’m going to post a new salsa or dip recipe every day this week, all the way through Saturday. Then on Sunday, I’ll post a baked, layered dip to finish off the week with a bang. Just think, you could do all of these – plus these and this one and maybe some Manly Guacamole – get yourself a truckload of chips and call all your friends over for the game.

This dip and all the others are super quick. That’s what makes it so easy to do them all for a single party. Just the other night I did all six of them, and it took less than twenty minutes. What was really fun was that I waited until my dinner guests had arrived. I had all the ingredients ready, but it wasn’t until they showed up and had cold, refreshing beverages in their hands that I went to work.

I warmed some chips, then made a dip. After letting everyone try it, complete with loving moans of pleasure, I did another. Pass it around, and on to number three. It made the whole thing a lot of fun for everyone, and once they were all done, everyone sat down together with all the dips and salsas while I hurried to finish dinner before they filled up on chips!

So… now that you’re primed and ready, let’s go have some fun!

This is a shot of the dip as prepared the last time I made it.

Ingredients:

1 can refried beans or substitute (see below)
1/2 can tomatoes and green chiles
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne
Sliced jalapenos (optional)

Instructions:

Put everything in the blender. Put the top on the blender. Hit the Massacre button. Watch carefully. Depending on the manliness of your blender, you may have to stop it and scrape the sides a few times until everything starts to smooth out. Be patient; it’s worth it. I promise.

Pour the pureed bean dip into a bowl and make sure to scrape the sides of the blender the best you can. You don’t want to lose any of this.

Notes:

Feel free to substitute refried black beans for the regular pintos. You can also use a can of black beans, but use only about half the liquid. Reserve the rest just in case, though. For the photo here, I used refried black beans, which I prefer.

For the fastest version EVER of this dip, forget the spices. Just throw the beans and tomatoes/green chiles in the blender and let ‘er rip!

If you’ve got the time, you can take it up several notches by putting the bean dip in a baking dish, top it with some shredded cheese and put it in the oven to heat until the cheese is nice an bubbly. I’m just sayin’…

Serve with warm tortilla chips and enjoy!

Check back tomorrow for the next installment and don’t forget to…

Play with your food!

Lane

Did you like this recipe? What recipes would you like to learn? Leave me a comment and tell me your thoughts! (And don’t forget to LIKE this post!) Share it using the tiles below.

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