Nacho nephews: bean dip appetizers - recipes

Sunset, June, 1988

Nacho nephews: bean dip appetizers Taking a nod from nachos, here we use three different beans as bases for refreshing, satisfying appetizers. You use canned beans for a quick start, mash or puree them, and season well. Then you spread the mixture into a thick layer on a platter and top with more seasonings to make a colorful, flavorful presentation. Scoop onto vegetables or breads to eat.

Layered Black Bean Dip

6 slices bacon, coarsely chopped

1 small onion, chopped 1/2 teaspoon chili powder

1 can (15 oz.) black beans, drained

Guacamole (recipe follows)

1 cup (4 oz.) shredded jack cheese

1 each small red and yellow bell

pepper (or 2 of either), stemmed,

seeded, and chopped 1/4 cup thinly sliced green onion

Sour cream

Cilantro sprigs

Jicama dippers (recipe follows) In an 8- to 10-inch frying pan over medium heat, stir bacon, onion, and chili powder until bacon is crisp, 8 to 10 minutes. Drain off and discard fat. Let cool. In a large bowl, coarsely mash beans; stir in reserved liquid and bacon mixture. Spread mixture into an 8-inch-diameter round on a large platter, and top evenly with guacamole. Sprinkle guacamole with cheese, then bell peppers and green onion. Garnish with a spoonful of sour cream and cilantro sprigs. Tuck jicama dippers, chili end out, around edge of beans. Scoop beans onto dippers to eat. Serves 6 to 8. Per serving: 210 cal.; 9.7 g protein; 18 g carbo.; 12 g fat; 16 mg chol.; 366 mg sodium. Guacamole. Cut 1 large ripe avocado in half; pit and scoop out pulp. Coarsely mash with a fork, adding 2 tablespoons lemon juice; 1 fresh jalapeno chili, stemmed, seeded, and minced; and salt and pepper to taste. Jicama dippers. Peel and rinse 1 piece (about 1 lb.) jicama; cut into 1/4-inch-thick slices, then cut crosswise into thirds. Dip tip of each piece in chili powder.

Layered Garbanzo Bean Dip

1 can (15 1/2 oz.) garbanzos, drained

(reserve 1/4 cup liquid) 1/3 cup tahini (sesame seed paste) 1/4 cup lemon juice 1/2 teaspoon ground cumin

1 clove garlic, minced or pressed

Salt and pepper 1/2 cup unflavored yogurt

1 tablespoon minced fresh mint

leaves or 1 teaspoon dry mint 1/2 cup diced cucumber 1/3 cup thinly sliced red radish 1/4 cup crumbled feta cheese

2 or 3 fresh mint sprigs

6 pocket bread rounds (6-in.

diameter), split, cut into

triangles, and toasted In a food processor or blender, whirl beans, liquid, tahini, lemon juice, cumin, and garlic until mixture is smooth; add salt and pepper to taste. Spread mixture into an 8-inch-diameter round on a large platter. Stir together yogurt and minced mint; spread evenly over beans. Sprinkle cucumber, radish, and cheese over yogurt. Garnish with mint sprigs. Tuck pocket triangles around edge of beans. Scoop beans onto bread to eat. Serves 6 to 8. Per serving: 279 cal.; 10 g protein; 44 g carbo.; 7 g fat; 4.6 mg chol.; 508 mg sodium.

Layered Kidney Bean Dip Look for the prepared antipasto in your market's fancy food or deli section.

2 teaspoons olive oil

1 clove garlic, minced or pressed

2 ounces prosciutto or cooked ham,

chopped

1 tablespoon red wine vinegar

1 can (15 1/2 oz.) kidney beans,

drained (reserve 1/4 cup liquid)

1 tablespoon minced fresh basil

leaves 1/8 teaspoon pepper

1 jar (about 7 oz.) prepared

antipasto, drained

1 cup (4 oz.) shredded provolone

cheese 1/4 small red onion, thinly sliced and

separated into rings 1/2 cup fresh basil leaves, lightly

packed, cut into thin shreds 1/2 pound purchased breadsticks or

thinly sliced baguette In a 6- to 8-inch frying pan over medium-high heat, combine oil, garlic, and prosciutto. Cook, stirring often, until prosciutto is crisp, 4 to 5 minutes; stir in vinegar. Let cool. In a large bowl, coarsely mash beans; stir in liquid, prosciutto, minced basil, and pepper. Spread mixture into an 8-inch-diameter round on a large platter. Evenly distribute antipasto over beans, then scatter with cheese, onions, and basil shreds. Scoop onto a plate and eat with a fork; serve with breadsticks. Or spread beans on baguette slices. Serves 6 to 8. Per serving: 254 cal.; 12 g protein; 32 g carbo.; 9 g fat; 15 mg chol.; 708 mg sodium.

PHOTO : Scoop layered black bean dip onto crisp jicama slices tipped with chili powder

PHOTO : Pocket bread wedges go with garbanzos (above), breadsticks with kidney beans