Monday, January 21, 2013

Roasted Vegetable Bean Dip

Of course you know we love Mexican food at our house. I am always on the lookout for fun new Mexican recipes. Nate's a huge fan of bean dip and this recipe comes just in time for your Superbowl parties. I saw the idea over at Beth's Favorite Recipes. This is definitely a step up from your everyday refried beans. Enjoy!

1 yellow onion
2 jalapenos
1 bulb garlic
olive oil
kosher salt
2 (16 oz.) cans refried beans
2 Tbsp. taco seasoning
2 tsp. ground cumin
1/4 - 1/2 cup water (depending on how thick/thin you like your beans)

First you'll need to roast your vegetable. Line a baking sheet with tin foil. Peel and cut your onion into thick wedges. Slice off the top of your garlic so that you expose the cloves, but don't peel. Place the onion, garlic, and jalapenos on the baking sheet and drizzle a little olive oil over them and then sprinkle with some salt. I rolled the veggies around in the olive oil to make sure they were evenly coated. Place a slice of onion over the top of the exposed garlic so that it's covered. Broil your veggies about 4-5" from the top of your oven. You want the veggies to get a nice char to them. I rotated them halfway through. Mine took about 8-10 minutes to roast.
Once roasted, remove veggies from baking sheet and allow to cool.
Once vegetables are cool, remove skin from the jalapeno along with the seeds and ribs. Pull out 2-3 big cloves of garlic from the bulb. Add the veggies, water, seasoning, and refried beans to food processor and blend until your desired consistency. I did it in two batches so not to over-fill my food processor. Heat bean dip on the stove over medium heat and then serve hot with your favorite chips or Mexican dish.

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