Black bean-smoked chile dip from Vegetarian Cooking for Everyone (page 98) by Deborah Madison

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Notes about this recipe

  • kbrooks on February 11, 2025

    Due to an aversion to cilantro we make this with Italian flat leaf parsley. We quite like this. I used less liquid and it wasn't bland at all. Good dip. Good on nachos or in quesadillas.

  • michalow on October 01, 2019

    Delicious. I used less lime and am using this as a filling for burritos/quesadillas. I used freshly cooked beans, chile-soaking water for the liquid (from some dried cascabels I had used for another recipe), freshly ground spices, and coconut oil. Contrary to other reviewers, I didn't find this bland at all. I didn't measure the liquid, just added until the puree was the consistency I wanted (so, based on other reviewers' comments, I may have used less than the recipe called for).

  • ashallen on July 18, 2019

    Like aeader, I also thought this was bland and made a note to make sure my spices were super-fresh if making this again and perhaps reduce the amount of water/bean broth added.

  • aeader on May 27, 2012

    This didn't work for me - it wasn't thick enough and the flavors just weren't there. It was on the bland side and the flavors that did come through just didn't seem to meld together. I have enjoyed most of the recipes I have made from this book, so this was a bit of a disappointment. I cooked my own dried beans rather than using canned.

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