Chilled Red Bean Dip

Introduction

History

The origins of Chilled Red Bean Dip are not clear, but bean dips have been a popular dish in many cultures for centuries. Beans are a staple food in many parts of the world, and they are often used to make dips, spreads, and soups. This particular recipe combines the creamy texture of pureed beans with the sharpness of cheddar cheese and the heat of chili powder to create a delicious and satisfying dip.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to drain the kidney beans well before pureeing them to ensure a smooth texture.

- Adjust the amount of chili powder and green chilies to suit your taste preferences.

- If the dip becomes too thick, you can thin it out with a little more of the reserved bean liquid.

- Garnish the dip with fresh red chilies and parsley for a pop of color and flavor.

Serving Suggestions

Chilled Red Bean Dip can be served with tortilla chips, pita bread, or fresh vegetables such as carrot sticks, cucumber slices, and bell pepper strips.

Cooking Techniques

Puree the kidney beans in a blender or food processor until smooth.

- Cook the onion, garlic, and chilies gently in oil to release their flavors.

- Stir in the cheese until melted to create a creamy and cheesy texture.

Ingredient Substitutions

You can use black beans or pinto beans instead of red kidney beans.

- Use any type of cheese you prefer, such as Monterey Jack or pepper jack.

- Substitute vegetable oil for corn oil if desired.

Make Ahead Tips

Chilled Red Bean Dip can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it gently on the stove or in the microwave before serving.

Presentation Ideas

Serve Chilled Red Bean Dip in a colorful serving dish and garnish with fresh herbs, sliced chilies, or a sprinkle of paprika for a beautiful presentation.

Pairing Recommendations

Chilled Red Bean Dip pairs well with a variety of beverages, such as beer, wine, or cocktails. It also goes well with other appetizers, such as guacamole, salsa, or hummus.

Storage and Reheating Instructions

Store any leftover Chilled Red Bean Dip in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stove or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Chilled Red Bean Dip contains approximately 200 calories.

Carbohydrates

Each serving of Chilled Red Bean Dip contains approximately 15 grams of carbohydrates.

Fats

Each serving of Chilled Red Bean Dip contains approximately 10 grams of fats.

Proteins

Each serving of Chilled Red Bean Dip contains approximately 8 grams of proteins.

Vitamins and minerals

Chilled Red Bean Dip is a good source of iron, potassium, and vitamin C.

Alergens

Chilled Red Bean Dip contains dairy (cheese) and may not be suitable for those with lactose intolerance or dairy allergies.

Summary

Chilled Red Bean Dip is a nutritious and flavorful appetizer that is high in protein and fiber. It is a good source of vitamins and minerals and is relatively low in calories.

Summary

Chilled Red Bean Dip is a delicious and nutritious appetizer that is perfect for parties or gatherings. It is easy to make and can be customized with your favorite ingredients. Serve it with tortilla chips or fresh vegetables for a tasty and satisfying snack.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Chilled Red Bean Dip. It was a hot summer day, and I was flipping through an old cookbook that I had inherited from my own grandmother. As I turned the pages, a faded and stained piece of paper fell out and fluttered to the ground. Picking it up, I saw that it was a handwritten recipe for this unique dip.

I had never heard of such a dish before, but the ingredients intrigued me. Red beans, garlic, lemon juice, and tahini were among the list of items needed to create this flavorful dip. I had always been adventurous in the kitchen, so I decided to give it a try.

I followed the instructions carefully, soaking the beans overnight and then boiling them until they were tender. The aroma of garlic and lemon filled my kitchen as I mashed the beans into a smooth paste. Adding the tahini and a touch of cumin, I blended everything together until it was creamy and well mixed.

Once the dip was chilled in the refrigerator, I eagerly dipped a piece of pita bread into it and took a bite. The flavors exploded in my mouth - the earthy beans, the tangy lemon, and the nutty tahini all coming together in perfect harmony. I knew I had stumbled upon a new favorite recipe.

As I savored the dip, I couldn't help but wonder where this recipe had come from. Had it been passed down through generations, like so many other dishes in my family? Or had it been discovered by chance, much like how I had stumbled upon it in that old cookbook?

I decided to do some investigating and reached out to my friends and neighbors, asking if they had ever heard of Chilled Red Bean Dip. To my surprise, one of my neighbors, Mrs. Jenkins, told me that it was a traditional dish in her family. She explained that her grandmother had learned the recipe from a Lebanese friend many years ago and had passed it down to her.

Excited by this new information, I asked Mrs. Jenkins if she would be willing to share her family's version of the recipe with me. She graciously agreed and invited me over to her house the following weekend to show me how to make Chilled Red Bean Dip the way her family had always done.

As I watched Mrs. Jenkins prepare the dip, I listened intently to her stories about her grandmother and the Lebanese friend who had introduced her family to this delicious dish. It was clear that this recipe held a special place in her heart, just as it now did in mine.

After tasting Mrs. Jenkins' version of the dip, I knew that it was even better than my own. The flavors were richer, the texture smoother, and the love and memories that had been passed down through the generations made it taste even more special.

I thanked Mrs. Jenkins for sharing her family's recipe with me and promised to carry on the tradition by making Chilled Red Bean Dip for my own loved ones. As I left her house that day, I felt grateful for the unexpected journey that had led me to this culinary discovery.

Now, whenever I make Chilled Red Bean Dip, I think of Mrs. Jenkins, her grandmother, and the Lebanese friend who had brought this recipe into their lives. I am grateful for the connections that food can create, the stories that it can tell, and the memories that it can evoke.

And so, as I serve this dip to my family and friends, I share not only a delicious dish but also a piece of history and tradition that has been passed down through the years. I am proud to continue the legacy of Chilled Red Bean Dip and honored to be a part of its rich culinary heritage.

Categories

| Cheddar Recipes | Dip Recipes | Kidney Bean Recipes |

Recipes with the same ingredients