Best 2 Black Bean Goat Cheese Dip Recipes
Black bean goat cheese dip is a versatile dish that can be enjoyed as an appetizer, a main course, or a snack. It's a creamy, flavorful dip that is easy to make and can be tailored to your own taste preferences. The combination of black beans and goat cheese creates a unique flavor profile that is both savory and tangy. This dip can be served with a variety of accompaniments, such as tortilla chips, crackers, or vegetables.
Check out the recipes below so you can choose the best recipe for yourself!
BLACK BEAN AND GOAT CHEESE DIP (SLOW COOKER)
From the blog "A Year of Slow Cooking". This recipe is for the mini Little Dipper slow cooker. It can be doubled for a slightly larger slow cooker, or do what I did, using a heat-safe bowl and a larger slow cooker. I'm guessing on servings - I ate most of this instead of dinner.
Provided by duonyte
Categories Cheese
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all of the ingredients except the cheese in a Little Dipper (If you don't have one, mix in a small heat proof bowl). (Note - this was very spicy, so reduce the cayenne if you don't want it that hot).
- Top with the cheese and heat for 1 to 2 hours. (If you don't have a Little Dipper, place a rack in your slow cooker - I use canning jar rings - and pour about 1/2 in of hot water into the slow cooker, Place paper towels under the lid and heat for around 1 1/2 hours on High).
- Serve with tortilla chips.
BLACK BEAN-GOAT CHEESE DIP
Steps:
- 1. Cook olive oil, onion and garlic in large saucepan, over medium, about 5 minutes. Add cumin,cook 30 seconds. Add 1 can beans and lightly mash with potato masher. Stir in chicken stock and remaining can of beans. Simmer until very thick (but not pasty), 5-7 min. Season with salt and pepper. Let cool. 2. Place poblano peppers directly on a burner over a medium-low gas flame. Turn regularly with tongs to blacken skin, 10-15 min (can blacken peppers on a sheet pan under a broiler, turning regularly, about 15 min). Place peppers in a paper bag; seal and let sit (and steam) until cool enough to handle. Peel peppers, removing as much of the charred skin as possible without rinsing. Seed and coarsely chop. Transfer to small bowl, toss with scallions and cilantro. 3.Preheat oven to 375 degrees. In the bottom of a 1- to 1 1/2-quart soufflé or baking dish, spread 1/2 bean mixture. Top with 1//2 cheese, crumbled, and 1/2 pepper mixture. Repeat layering, ending on pepper mixture. Place dish on a sheet pan and bake 30-35 minutes, until top is bubbling. Serve hot with tortilla chips on the side.
Tips:
- For a smoother dip, blend the beans and goat cheese until creamy.
- If you don't have canned black beans, you can cook your own. Just rinse and sort 1 cup of dried black beans, then simmer in 3 cups of water for 1 hour, or until tender.
- To make the dip ahead of time, prepare it up to 2 days in advance. Store it covered in the refrigerator, then bring it to room temperature before serving.
- Serve the dip with tortilla chips, crackers, or vegetables.
- For a spicier dip, add a pinch of cayenne pepper or chili powder.
- For a more tangy dip, add a squeeze of lime juice.
- For a creamier dip, add a dollop of sour cream or Greek yogurt.
- Garnish the dip with chopped cilantro, crumbled cotija cheese, or sliced avocado.
Conclusion:
Black bean and goat cheese dip is a delicious and versatile appetizer or snack. It's easy to make, can be prepared ahead of time, and can be customized to your liking. Whether you serve it with tortilla chips, crackers, or vegetables, this dip is sure to be a hit. So next time you're looking for a quick and easy party appetizer, give this black bean and goat cheese dip a try.
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