When I was a kid, I absolutely loved Bean-Dip. I hadn’t ever made any from scratch, so experiments in spicy and savory led to this ! ! !
- a dip for tortilla-type or pita chips,
- great as a dip for vegetables,
- spread on cornbread muffins like little sliders,
- spread on warmed tortillas and rolled into taquitos!
- great stuffing for roasted poblano peppers on the grill,
- tomatoes that have been halved and scooped out to be toasted under the broiler with a little cheese shredded on top
One big plus for a bean dip/spread is the concentrated flavor, and the high protein and fiber numbers. 1/2 c of this recipe has about 6g each of fiber, protein and fat for a low 156 calories. (Compare with the numbers associated with classic Rotel/Velveeta cheese dip which has 186 calories, 10g fat, 0-fiber, and 12g protein per 1/2c serving.) This well-rounded (okay, as well rounded as dip can be) Bean Dip recipe in a 1/2 c serving will easily make 3 sliders, or 4 tacos or taquitos, or 2 stuffed tomatos or peppers etc.
Warning, this is a mouth full of flavor, so if you’re heat sensitive, taste it as you go and adjust the spiciness accordingly!
This recipe makes a party-sized 6-c bowl (dip=party, right?) and can be easily halved or doubled! It will keep in the fridge for about a week, or in the freezer for up to 3 months.
Note — it’s almost half “other stuff” — veggies and meat — and while it’s the white bean flour that makes all these additions look so pretty, you can substitute Bob’s Red Mill Black Bean Flour, or dehydrated pinto bean flakes (available online from Frontier Co-Op or Amazon) for a black or red-brown dip. Pinto’s will taste a little more like classic bean dip. Using Bob’s Red Mill Garbonzo Bean Flour will produce a rich, seasoned hummus dip/spread.
You can make this as a vegetarian dip/spread by omitting the chorizo sausage, but it’s a good idea to add and extra 1/4 c each of the mushrooms, olives, and tomatoes; plus 2T more olive oil and 1T more Penzey’s seasoning if you go that way.
1 3/4 c Bob’s Red Mill White Bean Flour
3 c chicken stock
1/2 med yellow onion, minced
4 cloves garlic, crushed
1 T olive oil
1 t salt
1T Penzey’s Chili Con Carne seasoning blend
10 oz Chorizo sausages, skins removed, browned thoroughly & crumbled
1 T tomato paste
1/4 c minced sun-dried tomatoes
1/2 c green cocktail olives (with pimentos), diced (1/4″)
1/2 c pickled jalapeno slices (with seeds will be hotter, without will be milder), chopped
1/2(+) t cayenne pepper
1(+) t black pepper
1/3 c Cholula Chipotle Pepper Sauce
2 T Worcestershire sauce
2 T Fire Cider, or Cider Vinegar+1t Tabasco
1/3 c dehydrated onion flakes
1/3 c dehydrated chopped/kibbled mushrooms (shitake works well)
NOTE — using the dehydrated (or freeze dried) veggies is very important to this dip because as it sets, they absorb moisture and make the dip thicker.
- In a lg skillet, brown chorizo until thoroughly cooked. Use a slotted spoon to remove the chorizo from the pan to cool in a large, heat resisitant bowl. (leave oils from the sausage in the pan)
- Add the olive oil to the pan and saute the onions until toasty.
- Add the other ingredients from above the dividing line of the recipe list, and heat to boiling. Turn the burner down until the mixture is just barely bubbling, and cook at this heat about 10 minutes, stiring often (taste to make sure the bean/flour is cooked thoroughly.)
- Continue to simmer, stirring constantly until the mixture is as thick as you can reduce it without burning/sticking. (This won’t take long.)
- Remove the pan from the heat, cover with a paper towel, and allow to cool/rest for 30 mintues, then pour the mixture into the large, heat-resistant (Pyrex or similar) bowl with the chorizo, and fold in remaining ingredients/seasonings.
- Cover with a lid (if available) or plastic wrap and refrigerate for 4 hours before serving.
- dust with chili powder or paprika and serve.