Kidney Bean Dip

Kidney Bean Dip Recipe from Mexico | Red Bean & Jalapeno Dip

Region / culture: Mexico | Preparation time: 10 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Kidney bean dip is a delicious and nutritious appetizer that is perfect for parties or as a snack. This creamy dip is made with red kidney beans, jalapeno pepper, sharp cheddar, yogurt, and a blend of spices for a flavorful kick.

History

Kidney bean dip has been a popular dish in many cultures for centuries. Beans have long been a staple food in many cuisines around the world, and this dip is a creative way to enjoy them in a new and exciting form.

Ingredients

1.5 cups cooked red kidney beans
2 tsp chopped jalapeno pepper
0.5 cup chopped sharp cheddar
0.25 tsp chili powder
0.75 cup plain yogurt
0.5 tsp onion powder
0.25 tsp garlic powder
0.5 tsp hot sauce

How to prepare

In a blender or food processor, blend the beans until they form a coarse paste. Alternatively, you can mash the beans by hand.
Transfer the mashed beans to a bowl and add all the remaining ingredients. Mix well to combine.
Serve the dish at room temperature.

Variations

Add diced tomatoes or corn for extra flavor and texture.
Top the dip with sliced green onions or cilantro for a fresh garnish.
Mix in some cooked ground beef or turkey for a heartier dip option.

Cooking Tips & Tricks

Be sure to cook the kidney beans thoroughly before mashing them to ensure a smooth texture.

- Adjust the amount of jalapeno pepper and hot sauce to suit your taste preferences.

- For a smoother dip, blend all the ingredients in a food processor until creamy.

Serving Suggestions

Serve kidney bean dip with tortilla chips, pita bread, or fresh vegetables for dipping.

Cooking Techniques

Be sure to thoroughly cook the kidney beans before mashing them to ensure a smooth texture.

- Blend all the ingredients in a food processor for a smoother dip.

Ingredient Substitutions

Use black beans or pinto beans instead of kidney beans for a different flavor profile.

- Substitute Greek yogurt for plain yogurt for a tangier dip.

Make Ahead Tips

Kidney bean dip can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to give it a good stir before serving.

Presentation Ideas

Serve kidney bean dip in a decorative bowl and garnish with a sprinkle of chili powder or a drizzle of hot sauce for a pop of color.

Pairing Recommendations

Pair kidney bean dip with a refreshing cucumber salad or a side of guacamole for a complete and satisfying meal.

Storage and Reheating Instructions

Store leftover kidney bean dip in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the dip until warm or serve at room temperature.

Nutrition Information

Calories per serving

Each serving of kidney bean dip contains approximately 150 calories.

Carbohydrates

Each serving of kidney bean dip contains approximately 15 grams of carbohydrates.

Fats

Each serving of kidney bean dip contains approximately 7 grams of fat.

Proteins

Each serving of kidney bean dip contains approximately 9 grams of protein.

Vitamins and minerals

Kidney beans are a good source of iron, potassium, and folate.

Alergens

This recipe contains dairy (cheddar cheese and yogurt) and may not be suitable for those with lactose intolerance or dairy allergies.

Summary

Kidney bean dip is a nutritious and protein-rich snack that is perfect for parties or as a healthy appetizer option. It is high in fiber, vitamins, and minerals, making it a great choice for a balanced diet.

Summary

Kidney bean dip is a flavorful and nutritious appetizer that is easy to make and perfect for any occasion. With a creamy texture and a spicy kick, this dip is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Kidney Bean Dip. It was a warm summer day, and I was visiting my friend Martha's house for a small gathering. As soon as I walked in, I was greeted by the mouth-watering aroma of spices and herbs wafting from the kitchen. Curious, I made my way over to see what Martha was preparing.

Martha was a wonderful cook, known for her delicious and inventive recipes. She was standing at the stove, stirring a pot filled with a thick, creamy mixture that looked like nothing I had ever seen before. When I asked her what she was making, she smiled mischievously and said, "Kidney Bean Dip. It's a family recipe passed down through generations."

Intrigued, I watched as Martha added a blend of spices and herbs to the pot, giving the dip a rich and complex flavor. She then pureed cooked kidney beans and mixed them in, creating a smooth and velvety texture. The aroma that filled the kitchen was intoxicating, and I couldn't wait to try a taste.

Martha spooned some of the dip onto a plate and handed it to me with a smile. I took a bite, and my taste buds were instantly dazzled by the bold flavors and creamy consistency. It was unlike anything I had ever tasted before, and I knew I had to learn how to make it myself.

I begged Martha for the recipe, and she graciously agreed to share it with me. She walked me through each step, explaining the importance of using fresh ingredients and taking the time to let the flavors meld together. As I scribbled down notes in my tattered recipe book, Martha shared stories of how her grandmother used to make this dip for special occasions, and how it had become a beloved family tradition.

Armed with the recipe and Martha's guidance, I set out to make Kidney Bean Dip in my own kitchen. I gathered the ingredients, including kidney beans, garlic, cumin, coriander, and a dash of cayenne pepper for a bit of heat. As I cooked and blended the ingredients together, the familiar aroma filled my kitchen, transporting me back to that fateful day at Martha's house.

When the dip was ready, I scooped it into a serving dish and garnished it with a sprinkle of fresh herbs. I couldn't wait to share it with my family and friends, eager to introduce them to this new and exciting dish. As they took their first bites, their faces lit up with delight, just as mine had when I first tasted Martha's version.

Over the years, I have made Kidney Bean Dip countless times, each batch better than the last as I honed my skills and experimented with different variations. I have shared the recipe with friends and relatives, passing on the tradition that Martha so generously shared with me.

Now, whenever I make Kidney Bean Dip, I think of Martha and her warm kitchen, filled with the comforting scents of spices and herbs. I am grateful for her friendship and the gift of this wonderful recipe, which has brought joy and flavor to so many gatherings and meals.

As I sit down to enjoy a bowl of Kidney Bean Dip, I can't help but smile at the memories it evokes and the connections it has helped me forge. Food truly is a powerful force, capable of bringing people together and creating lasting bonds. And for that, I am forever grateful.