Hallow “Bean” Dip with Spooky Chips


Hallow "Bean" Dip with Spooky Chips

The Cooking Doc®
Course Snack


  • 1 onion roughly chopped
  • 1 poblano or other medium spice pepper roughly chopped
  • 2 cloves of garlic roughly chopped
  • ½ teaspoon of cumin
  • ½ teaspoon of chile powder
  • ½ teaspoon kosher salt
  • Juice of ½ lime
  • 1 can of black beans rinsed and drained
  • 1 tablespoon canola oil
  • Whole Grain tortillas
  • EVOO
  • Carrots
  • Tumeric


  • Heat a medium sauce pan over medium high heat and add 1 tablespoon of canola oil.
  • Add the onions and spices to the pan and cook for 2-3 minutes until they just become aromatic.
  • Add garlic and pepper and cook for another 2-3 minutes until all the vegetables are softened.
  • ** Be careful not to brown the onion. Turn down the heat if the onion starts to brown. **
  • Add the beans, lime juice and the onion mixture to the blender and blend until well mixed. (If may be necessary to add a few tablespoons of water to mixture to mix it well.)
  • Preheat oven to 400 degrees
  • Brush the tortillas with EVOO, sprinkle with turmeric and use Halloween cookie cutters to create Halloween shapes.
  • Bake the tortillas for 2-6 minutes until just crisp, being careful not to burn.
  • Cut the carrots into pumpkin shapes
  • Serve the black dip with the “pumpkin” carrots and Halloween shaped chips.
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