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Layered Black Bean Dip

Layered Black Bean Dip

"Mole paste gives this festive bean dip a real depth of flavor and a hint of sweetness to balance the mild heat of the green chiles and the saltiness of the feta."
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Ingredients

35 m servings 82 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 11.3g
  • 4%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 361 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. In a wide nonstick frying pan, combine oil, onion, and garlic. Cook over medium-high heat, stirring often, until onion is tinged with brown (about 4 minutes). Add mole paste and 1/2 cup broth. Stir to incorporate mole; then cook, stirring, until almost all liquid has evaporated (about 4 minutes). Remove from heat.
  2. Add beans to pan, mashing about half of them to thicken the mixture. If mixture is too thick for dipping easily, stir in a little more broth, 1 tablespoon at a time, until mixture has the desired consistency. Spread bean mixture 3/4 inch thick on a platter; set aside. (At this point, you may cover and refrigerate for up to 1 day.)
  3. In a food processor or blender, combine cilantro, chiles, and taco sauce. Whirl until mixture forms a paste as thick as pesto; occasionally scrape down paste from sides of container.
  4. Spoon chile mixture over center of beans; sprinkle cheese over chile mixture.

Footnotes

  • 1 tablespoon chili powder can be substituted for 2 tablespoons mole paste.

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