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Nacho nephews: bean dip appetizers.

Nacho nephews: bean dip appetizers Taking a nod from nachos, here we use three different beans as bases for refreshing, satisfying appetizers. You use canned beans for a quick start, mash or puree them, and season well. Then you spread the mixture into a thick layer on a platter and top with more seasonings to make a colorful, flavorful presentation. Scoop onto vegetables or breads to eat.

Layered Black Bean Dip

6 slices bacon, coarsely chopped

1 small onion, chopped 1/2 teaspoon chili powder

1 can (15 oz.) black beans, drained

Guacamole (recipe follows)

1 cup (4 oz.) shredded jack cheese

1 each small red and yellow bell

pepper (or 2 of either), stemmed,

seeded, and chopped 1/4 cup thinly sliced green onion

Sour cream

Cilantro sprigs

Jicama dippers (recipe follows) In an 8- to 10-inch frying pan over medium heat, stir bacon, onion, and chili powder until bacon is crisp, 8 to 10 minutes. Drain off and discard fat. Let cool. In a large bowl, coarsely mash beans; stir in reserved liquid and bacon mixture. Spread mixture into an 8-inch-diameter round on a large platter, and top evenly with guacamole. Sprinkle guacamole with cheese, then bell peppers and green onion. Garnish with a spoonful of sour cream and cilantro sprigs. Tuck jicama dippers, chili end out, around edge of beans. Scoop beans onto dippers to eat. Serves 6 to 8. Per serving: 210 cal.; 9.7 g protein; 18 g carbo.; 12 g fat; 16 mg chol.; 366 mg sodium. Guacamole. Cut 1 large ripe avocado in half; pit and scoop out pulp. Coarsely mash with a fork, adding 2 tablespoons lemon juice; 1 fresh jalapeno chili, stemmed, seeded, and minced; and salt and pepper to taste. Jicama dippers. Peel and rinse 1 piece (about 1 lb.) jicama; cut into 1/4-inch-thick slices, then cut crosswise into thirds. Dip tip of each piece in chili powder.

Layered Garbanzo Bean Dip

1 can (15 1/2 oz.) garbanzos, drained

(reserve 1/4 cup liquid) 1/3 cup tahini (sesame seed paste) 1/4 cup lemon juice 1/2 teaspoon ground cumin

1 clove garlic, minced or pressed

Salt and pepper 1/2 cup unflavored yogurt

1 tablespoon minced fresh mint

leaves or 1 teaspoon dry mint 1/2 cup diced cucumber 1/3 cup thinly sliced red radish 1/4 cup crumbled feta cheese

2 or 3 fresh mint sprigs

6 pocket bread rounds (6-in.

diameter), split, cut into

triangles, and toasted In a food processor or blender, whirl beans, liquid, tahini, lemon juice, cumin, and garlic until mixture is smooth; add salt and pepper to taste. Spread mixture into an 8-inch-diameter round on a large platter. Stir together yogurt and minced mint; spread evenly over beans. Sprinkle cucumber, radish, and cheese over yogurt. Garnish with mint sprigs. Tuck pocket triangles around edge of beans. Scoop beans onto bread to eat. Serves 6 to 8. Per serving: 279 cal.; 10 g protein; 44 g carbo.; 7 g fat; 4.6 mg chol.; 508 mg sodium.

Layered Kidney Bean Dip Look for the prepared antipasto in your market's fancy food or deli section.

2 teaspoons olive oil

1 clove garlic, minced or pressed

2 ounces prosciutto or cooked ham,


1 tablespoon red wine vinegar

1 can (15 1/2 oz.) kidney beans,

drained (reserve 1/4 cup liquid)

1 tablespoon minced fresh basil

leaves 1/8 teaspoon pepper

1 jar (about 7 oz.) prepared

antipasto, drained

1 cup (4 oz.) shredded provolone

cheese 1/4 small red onion, thinly sliced and

separated into rings 1/2 cup fresh basil leaves, lightly

packed, cut into thin shreds 1/2 pound purchased breadsticks or

thinly sliced baguette In a 6- to 8-inch frying pan over medium-high heat, combine oil, garlic, and prosciutto. Cook, stirring often, until prosciutto is crisp, 4 to 5 minutes; stir in vinegar. Let cool. In a large bowl, coarsely mash beans; stir in liquid, prosciutto, minced basil, and pepper. Spread mixture into an 8-inch-diameter round on a large platter. Evenly distribute antipasto over beans, then scatter with cheese, onions, and basil shreds. Scoop onto a plate and eat with a fork; serve with breadsticks. Or spread beans on baguette slices. Serves 6 to 8. Per serving: 254 cal.; 12 g protein; 32 g carbo.; 9 g fat; 15 mg chol.; 708 mg sodium.

PHOTO : Scoop layered black bean dip onto crisp jicama slices tipped with chili powder

PHOTO : Pocket bread wedges go with garbanzos (above), breadsticks with kidney beans
COPYRIGHT 1988 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Jun 1, 1988
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