Tex-Mex Bean Dip: A Savory Treat for Any Occasion
- Carbohydrate 10.64830375 g
- Cholesterol 0.3996 mg
- Fat 2.45886175 g
- Fiber 2.91000120296702 g
- Protein 2.99581425 g
- Saturated Fat 0.4474093875 g
- Serving Size 1 1 Serving (95g)
- Sodium 258.677187500334 mg
- Sugar 7.73830254703298 g
- Trans Fat 0.1686021625 g
- Calories 75 calories
Step-by-step
- Saute the first three ingredients for about 5 minutes or until onions are soft.
- Add remaining ingredients and cook an additional 5 minutes until everything is heated through and sauce is thickened a bit.
- Pour into a food processor and blend to desired consistency. You may need to add a bit more water depending on how thick or thin you prefer your dip)
- Serve in a bowl with tortilla chips for dipping. **OR spread on a platter and top with shredded cheese and sour cream for a "deluxe" version!!
Many cooks fail to achieve a smooth dip because they dump canned beans straight into a processor without retaining and managing the cooking liquid. Managing moisture requires adding the reserved bean liquid and water incrementally rather than all at once. Prying open a can of pinto, black, or kidney beans yields starches that, when combined with softened onions and garlic, create a stable emulsion if blended correctly.
The Emulsion and Blending Process
Sautéing the sliced onions for five minutes breaks down their cellular walls and develops natural sweetness before spices enter the pan. Adding taco seasoning and spicy seasoned salt directly to the warm pan blooms the fat-soluble flavor compounds in the spices. Transferring this mixture to a food processor demands attention to the blade speed. Pulsing the machine three to four times before continuous blending prevents the mixture from turning into a baby-food puree. Adjusting the final thickness relies on warm water added one tablespoon at a time through the feed chute until the blades spin freely.
- Using ice-cold water instead of warm water shocks the starches, resulting in a grainy, separated texture.
- Failing to drain excess canning liquid before measuring the reserved portion makes the dip unmanageably runny.
- Skipping the initial onion sauté leaves raw aromatic chunks that disrupt the velvety mouthfeel.
