Bean dip is a type of dipping sauce made using beans or refried beans as a primary ingredient. It is always a blended dip of obvious nature and not a bunch of cut up vegetables that could better be described as a bean salsa...Melissa... It is typically served with tortilla chips, and can also be served with other foods such as crackers and crudités. Various types of beans are used, and fresh-cooked, canned or flaked beans can be used. Various additional ingredients are used in its preparation, such as onion, garlic, chili peppers and spices, and it is sometimes garnished with some ingredients. Bean dip can be served cold, at room temperature, or hot. Bean dip is sometimes used as an ingredient in the preparation of other dishes such as burritos and quesadillas.
In the preparation of bean dip, various types of beans can be used, including black beans, pinto beans, kidney beans, white beans, fava beans, lima beans and edamame, a preparation of immature soybeans in the pod. Some bean dips incorporate several bean varieties into the dish, such as three-bean dip. Raw beans that are soaked and cooked are used, as are prepared canned beans and refried beans. The use of canned beans can result in a creamier dip, because beans prepared in canneries are pressure cooked in the can. Canned beans may have a salty flavor, which can be reduced by rinsing and then draining them. Fresh cooked beans may contribute to a more flavorful dish compared to using canned beans. Prepared canned green chili peppers are also sometimes used as a main ingredient.
Prepared dried bean flakes can also be used in the dish's preparation. The bean flakes are reconstituted into a bean paste using boiling water, and can be used to create an instant or quick bean dip. The use of dried bean flakes can contribute to a bean dip with a creamy and smooth texture.
Myriad additional ingredients can be used, including onion, roasted red bell pepper, red and green chili peppers, cilantro, lime, lime juice and lime zest, lemon juice, sour cream, oil, lard, vinegar and apple cider vinegar, water, and spices such as garlic, cumin, coriander, chili powder and cayenne, hot sauce, salt and pepper. The various ingredients can be mixed or puréed together using a food processor, a blender, or by hand. Bean dip is sometimes topped with shredded cheese and garnished with ingredients such as chopped cilantro, chopped green onion, chopped fresh or dried parsley and lime zest, among others.
Letting bean dip sit for a while before serving can increase the intermingling of flavors in the dish. Bean dip can be served cold, at room temperature, or as a hot dish. Hot bean dip can be prepared ahead of time, refrigerated and then cooked at a later time, and can also be prepared using a slow cooker and served in the appliance. Bean dip can be prepared as a vegan and gluten-free dish. The dish is typically served with tortilla chips, and can also be served with crackers, crudités, breadsticks, pita bread and toasted bread such as baguette.
Some companies mass-produce bean dips, such as Frito-Lay, which produces Fritos Bean Dip. Some commercial bean dips are prepared with additional ingredients to add flavor, such as cheese or jalapeño. Some may have a high fat content, due to the presence of high-fat ingredients such as lard. Prepared refrigerated styles of bean dip are also mass-produced by some companies, which are stocked in the refrigerated section of grocery stores.
Use in other dishesEdit
Bean dip can be used as an ingredient in the preparation of seven-layer dip. Bean dip is also sometimes used as an ingredient in other dishes and foods, such as quesadillas, burritos and nachos, among others.
A white bean and Parmesan cheese bean dip served with pita bread
Herbed white bean dip with crudités
Spring rolls with a black bean dipping sauce
A bean dip prepared with white beans and roasted red pepper, on a tortilla chip
Black bean dip with tortilla chips
Close-up view of a lima bean dip
A bean dip served with plantain chips
- Fenster, C. (2011). 1,000 Gluten-Free Recipes. 1,000 Recipes. Houghton Mifflin Harcourt. p. 132. ISBN 978-0-544-18909-6.
- Weimer, J.; Williams, C.; Bettencourt, B.; Williams-Sonoma (2005). Hors D'oeuvres. Williams Sonoma mastering. Free Press. pp. 56–57. ISBN 978-0-7432-6738-0.
- Morgan, D.; Giblin, S. (2010). Skinny Dips. Chronicle Books LLC. p. 92. ISBN 978-1-4521-0024-1.
- Flay, B.; Moskin, J.; Dolan, J.; Hyers, G. (2007). Bobby Flay's Boy Gets Grill. Scribner. pp. 34–35. ISBN 978-1-4391-0032-5.
- Back, V.L. (2008). What's Left on the Menu. AuthorHouse. pp. 3–4. ISBN 978-1-4343-7596-4.
- Joachim, D.; Hoffman, M. (2000). Prevention's The Healthy Cook: The Ultimate Illustrated Kitchen Guide to Great Low-Fat Food. Rodale Books. p. 183. ISBN 978-1-57954-243-6.
- Walsh, R. (2014). The Tex-Mex Cookbook: A History in Recipes and Photos. Potter/TenSpeed/Harmony. p. pt386. ISBN 978-1-60774-770-3.
- Atlas, N. (2009). The Vegetarian 5-Ingredient Gourmet. Potter/TenSpeed/Harmony. p. 235. ISBN 978-0-307-49281-4.
- Hobbs, S.H. (2009). Living Vegetarian For Dummies. --For dummies. Wiley. p. 93. ISBN 978-0-470-61640-6.
- Motion, Vegetarians In (2004). Veggie Table. Trafford on Demand Pub. p. 15. ISBN 978-1-4120-1477-9.
- Barnard, N. (2010). Foods That Fight Pain: Revolutionary New Strategies for Maximum Pain Relief. Potter/TenSpeed/Harmony. p. 271. ISBN 978-0-307-55622-6.
- Havala, S.; Hobbs, S.H. (2000). The Natural Kitchen: The Beginner's Guide to Buying and Using Natural Foods and Products. Berkley Books. pp. 149–150. ISBN 978-0-425-17307-7.
You may find dried bean flakes in the bulk bins, too. How Can I Use Them? Dried bean flakes give you smooth, creamy bean dip or spread in only five minutes. When I'm not in the mood to mash canned beans by hand to make burrito or taco ...(subscription required)
- Waskey, F.H. (2010). All-American Bean Book. Touchstone. p. 24. ISBN 978-1-4391-4522-7.
- Hester, K.; Comet, R. (2013). The Great Vegan Bean Book. Fair Winds Press. pp. 50–52. ISBN 978-1-61058-747-1.
- 1,000 Diabetes Recipes. Houghton Mifflin Harcourt. p. 35. ISBN 978-0-544-18939-3.
- Newgent, J. (2012). 1,000 Low-Calorie Recipes. 1,000 Recipes. Houghton Mifflin Harcourt. p. 93. ISBN 978-0-544-18913-3.
- Hester, K.; Comet, R. (2013). The Great Vegan Bean Book: More Than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes!. Great Vegan Book. Fair Winds Press. p. 56. ISBN 978-1-59233-549-7.
- Robertson, R. (2012). Fresh from the Vegan Slow Cooker: 200 Ultra-Convenient, Super-Tasty, Completely Animal-Free Recipes. Harvard Common Press. p. 26. ISBN 978-1-55832-790-0.
- Fast Healthy Food: Tasty, Nutritious Recipes for Every Meal, in 30 Minutes Or Less. Reader's Digest Association. 2003. p. 29. ISBN 978-0-7621-0443-7.
- Crocker, B. (2011). Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today. Betty Crocker New Cookbook. Houghton Mifflin Harcourt. p. 46. ISBN 978-0-544-17802-1.
- Palmer, S. (2014). Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes. The Experiment. p. 186. ISBN 978-1-61519-188-8.
- Janda, Greg (February 15, 2012). "Arlington Frito-Lay Plant Catches Fire". NBC 5 Dallas-Fort Worth. Retrieved March 25, 2016.
- Powell, R. (2009). Richard's "Rough-as-Guts" Cookbook and Cooking Companion. "Rough-as-Guts" Books Series. Richard Powell. p. 120. ISBN 978-0-9803683-4-5.
- Bailey, Covert; Gates, R. (1996). Smart Eating: Choosing Wisely, Living Lean. Houghton Mifflin Company. p. 53. ISBN 978-0-395-85492-1.
- California Morbidity. State Department of Health, Infectious Disease Section. 1995. p. 25.
The second episode occurred in September 1994 when a commercial bean dip, purchased from the refrigerated section of the store, was stored at room temperature for three weeks prior to consumption despite a 'perishable ...
- Allen, B.; Westmoreland, S. (2004). Good Housekeeping Great American Classics Cookbook. Hearst Books. p. 15. ISBN 978-1-58816-280-9.
- Madison, D. (2014). The New Vegetarian Cooking for Everyone. Potter/TenSpeed/Harmony. p. pt379. ISBN 978-1-60774-554-9.
- Bannan, P. (2010). Eat Right When Time Is Tight: 150 Slim-Down Strategies and No-Cook Food Fixes. NorlightsPress. p. 73. ISBN 978-1-935254-29-4.