Okay, I promise this is the last post on what to do with leftover black beans! But this one is crucial to know. It is a to-die-for dip, with only 3 ingredients, and can be made a day ahead.
This dip is served warm, but even warm, it’s fabulous during the summer months, served up with fresh salsa, guacamole and good chips.
Just to re-iterate, I first made a pot of beans from 1 pound of dried black beans, and so far have made a black bean salad, refried beans to make black bean enchiladas, and black bean soup. See how versatile beans are?!!
To make this dip you need to use the same food processor method that I used to make faux refried beans, plus crumbled feta cheese and green onions. That’s it! And because of its simplicity, I’ll show you how to make the dip without a recipe. The ratios are fairly straight forward!
The only variable is the flavor of the beans. You can leave them plain, or season them with cumin, coriander, and dried oregano. That will make it more Southwestern in flavor, so the seasoning depends on the other appetizers. The dip is good either way.
Black Bean and Feta Dip
Cooked black beans
Feta cheese, crumbled
Green onions, sliced
Begin by placing drained black beans in a food processor. You can add liquid if necessary to process the beans to a refried texture. You don’t want them too pasty thick, but also not drippy wet.
Use a fairly tall and clear baking dish, because this dip is layered and pretty. What I really need for this dip is a mini trifle dish that could go in the oven – or something with straight sides. But for now my Pyrex bowl will have to do!
Spray the baking dish lightly, and have the oven on 350 degrees.
note: The dip can easily be re-heated or warmed in the microwave. And if you have leftover dip, use the dip as refried beans in tortillas. They have built in cheese! I promise you none of your dip will go to waste!