Taking a Trip with Bean Dip

While good old seven layer dip is hard to beat, if you stick to the strictly Tex-Mex interpretation of bean dip, you’d be missing out.

Beans are essentially a fiber-filled blank canvas when it comes to making a dip that can really take you places.

Onsite chefs are offering variations on bean dip that can serve as a spread for sandwiches and wraps. Adding additional global flavors only leads to adventure. So pack up your beans and go exploring!

Peach and Black Bean Salsa

YIELD: 8 servings
Juice of 1 lime (2 Tbsps.)
1 small jalapeno pepper, with some seeds, minced
¼ tsp. sea salt, or to taste
¼ tsp. freshly ground black pepper
1 Tbsp. unrefined peanut or flaxseed oil
1 large fresh peach, pitted and finely diced
3 scallions, green and white parts, thinly sliced
½ tsp. finely chopped fresh oregano leaves
1 (15 oz.) can black beans, gently rinsed and drained

1. Add the lime juice, jalapeno, salt and pepper to a medium bowl. Whisk in the oil until well combined. Stir in the peach, scallions and oregano until combined. Stir in the beans and adjust seasoning. (optional: add 1 lb. picked-over wild lump crabmeat chunks to the salsa in step 1 and adjust seasoning).

Bean Dips in Black and White

At North Carolina State University’s One Earth World Cuisine restaurant in the Talley Student Union, Chef Eddie Wilson makes both of these dips. The black bean dip takes a Southwest direction, while the white bean dip has Mediterranean flavors. Garnishes add another layer of flavor.

Black Bean Dip

YIELD: 10 portions
1 cup cooked black beans
¼ cup prepared salsa
2 Tbsps. lime juice
¼ tsp. cumin
2 green onions, rough chopped
salt and pepper, to taste

In a food processor, combine all ingredients and puree until smooth. Optional garnish: chopped cilantro and crumbled feta cheese or grated Cheddar cheese.

White Bean Dip

YIELD: 10 portions
2 cups cooked white beans
2 Tbsp. chopped parsley
2 to 3 Tbsps. pesto
¼ cup olive oil
salt and pepper, to taste

In a food processor, combine all ingredients and puree until smooth. Optional garnish: toasted pine nuts, chopped parsley, Parmesan cheese.

Recipes: Eddie Wilson, Chef, North Carolina State University