Featuring Pickle Creek Jalapeno Infused Olive Oil (and the garlic infused olive oils work just as well!).
Print Recipe
Middle Eastern Black Bean Dip
Ingredients
- 1 16 oz can black beans
- 1 10 oz pack frozen spinach, thawed
- 3 cloves garlic, chopped
- 3 Tbsp Pickle Creek Jalapeno Infused Olive Oil
- 1/3 cup Pickle Creek Jalapeno Infused Olive Oil
- 2 Tbsp lemon juice
- 1 cup sour cream
- 1 Tbsp Chinese five-spice powder
- 2 tsp. paprika
- 1 tsp. ground cumin
- 1 Tbsp Pickle Creek Blood Orange Thyme Olive Oil optional
Ingredients
- 1 16 oz can black beans
- 1 10 oz pack frozen spinach, thawed
- 3 cloves garlic, chopped
- 3 Tbsp Pickle Creek Jalapeno Infused Olive Oil
- 1/3 cup Pickle Creek Jalapeno Infused Olive Oil
- 2 Tbsp lemon juice
- 1 cup sour cream
- 1 Tbsp Chinese five-spice powder
- 2 tsp. paprika
- 1 tsp. ground cumin
- 1 Tbsp Pickle Creek Blood Orange Thyme Olive Oil optional
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Instructions
Open the can of beans and drain in a colander. Rinse with fresh water and set aside in the colander to let as much water as possible drain off.
Warm the pan to medium to high heat and add the spinach, 3 Tbsp Jalapeno Infused Olive Oil. Season to taste with salt and pepper. Cook for about 5 minutes to steam out, as much water as possible. Add the garlic 2 or 3 minutes into the cook time. When you feel that the water is sufficiently cooked off, transfer the contents of the pan to a bowl.
Put the pan back on the burner and add 1/3 c of the Jalapeno Infused Olive Oil. Once the oil has warmed up, add the beans. Pan fry the beans in one even layer to soften them. Adjust the heat as necessary.
Once beans are at your desired tenderness, add the spice blend. Allow spices to warm up and become fragrant in the pan, which will take about a minute, stirring as needed to evenly distribute. Transfer the beans to the bowl with the spinach and return the pan to the burner. Deglaze the pan with lemon juice and promptly shut the burner off. Scrape all of the the tasty, deglazed bits into the liquid. Transfer to the bowl with the beans and spinach.
Let cool for about 10 minutes and then fold in your sour cream gently, so as to not completely mash up the beans. They will mash a little, but that is ok.
Finish with drizzle of Pickle Creek Blood Orange Thyme Olive Oil, if desired, and serve with your favorite flatbread. Enjoy!
