Sunday, August 31, 2008

Black Beans and Goat Cheese

Tonight we're watching the NASCAR race, so we're in the mood for superbowl-style food! I decided to "culture it up" a bit with Stephanie's Crock Pot Black Bean and Goat Cheese Dip.
The Recipe:
1/2 can of refried black beans
2 cloves garlic, chopped
1/2 of a lime, juiced
1 t cayenne pepper
1 t cumin
2 T chopped cilantro leaves
3-5 slices of goat cheese
Open the can of refried black beans, and scoop out about half of the contents into the Little Dipper. Squeeze in the lime juice. Add chopped garlic, the spices, and the cilantro leaves. Stir. Top with the sliced goat cheese.Cover and plug in. The Little Dipper doesn't have a temperature gauge. Cook for 1-2 hours, or until the goat cheese has melted and the beans are warm and gooey.

My Variations:
{I didn't have refried black beans on hand, so I searched and searched and didn't find another recipe I really wanted to try, so I said "heck with it" and decided to keep the spirit of this recipe with a few variations.}
So I used:
1/2 can black beans, rinsed
4 oz cream cheese, softened
{I've been making my own mexican seasoning for a few years, so used a tsp of that instead of the suggested spices.}
A dash of lemon juice {it was on hand}
{I unintentionally forgot the garlic}
For a refried bean consistency, I combined the above in the DipPot (1/2 Quart size crock pot) and used my immersion blender to mix it up and make it a little smoother.
I scraped down the sides of the DipPot with a rubber spatula and topped with almost 4 oz of goat cheese. {I had to sample it first!}

Two & a half hours later, I was surprised that the goat cheese still maintained it's form and texture. It was pretty soft, though, and balanced the bean and mexican seasoning really well. The only problem was that it was a tad bit dry.

Great alternative dip with a little class!
I think the next time I won't drain the beans so it will be a bit more moist. {moister isn't a word, is it?}

{sorry for no pics, next time I make it, I'll take plenty!}

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