Last week I published a very long, but informative post, on salt blocks and other salt vessels. I also included a few recipes on how I used each vessel. I made this dip in one of my salt bowls and it was just delicious. It turned out so good I wanted to post it separately. If you don’t have a salt bowl and a laser thermometer you can always make this in a slow cooker.
Warm Black Bean Dip
Warm Black Bean Dip, Adapted from Mark Bitterman
- 1 (2 to 3 cup salt bowl)
- laser thermometer to measure how hot the bowl is
- heavy duty oven mitts to handle the hot bowl
- diffuser if you have an electric stove
- inside coated with nonstick oil to minimize the salt going into the dip
- 1/2 tbsp. olive oil
- 1 small onion, finely chopped
- 1 large tomato, cored, peel removed and cut into medium dice (dice some extra to garnish)
- 2 garlic cloves, minced
- 1-1/2 tsp. ground cumin
- 1 tbsp. apple cider vinegar
- 1 (15-1/2 oz.) can unsalted black beans, rinsed, drained and mashed (you can also used 3/4 cup dried beans, cooked)
- 1 chipotle chile
- 1-1/2 tbsp. adobo sauce from the chipotles
- enough water to get the right consistency (optional and I do not recommend)
- 1/4 to 1/2 cup Mexican cheese blend or a cheese of your choice
- fresh cilantro (optional – I am not a big fan so I never add)
- jalapeno, diced to garnish as well as more diced tomatoes to garnish
- unsalted tortilla chips for dipping
Lightly spray the inside of the salt bowl with non-stick spray and place on a small burner over very low heat to warm to about 200°F, just about 30 minutes. It did take that amount of time to reach that temperature on my stove top. Use a diffuser if you have an electric stove top. It is very important to take your time heating the medium to get the best results and a longer life out of your salt bowl.
The only way you will know if your bowl has reached the correct temperature is with a laser thermometer. These gadgets are really cool and fun to use – be sure to point at the bowl and not the flame! Never point it at anyone either!!!
In a skillet add the olive oil and saute the onion for about 2 minutes. Add the diced tomatoes, garlic and cumin and saute another 3 minutes; stir in the vinegar. Add the mashed black beans, chipotle chile, adobo sauce, black pepper and enough hot water (optional – I did not add) to get a good consistency.
Add to the salt bowl that has been heated to 200°F. The bowl did stay warm for the 45 minutes it took us to eat it.
COMMENT: I made this dip twice (it is so good). Changes: I oiled the inside of the salt bowl so not as much salt would come through; eliminated the water and used only 1/2 tbsp. oil to saute the onions. I also added extra cheese, more tomatoes and some minced jalapenos.
Recipe by cookingwithauntjuju.com
My laser thermometer and the bowl is almost to 200°F.
A diffuser and my collection of books and salt products.
I know the party goers over at Angie’s Fiesta Friday #114 will enjoy this healthy recipe. Thanks to Jhuls @ The Not So Creative Cook for co-hosting solo this week.
I gave my dad a salt block and the Salt Block cookbook last year and he loves it. I need to get some of my own! This dip sounds amazing!
I have enjoyed using all my salt blocks, bowls and cups and plan to crank up the grill soon and try some seafood and other recipes. You definitely need your own salt block – at least you can share the cookbook 🙂
I think I could eat this stuff with a spoon!
Me too Julie 🙂
Wow! I just read your previous post, Aunt Juju & wow! I am really amazed by those products. This looks really delicious and beautifully served. Thank you for sharing!
Thanks Jhuls – this dip is one of my favorite recipes so far using my salt products 🙂
Wow a laser thermometer? I have never heard of that until now. Is it able to check the inside of a piece of meat or is it for top surfaces only? Anyways, the bean dip looks just AMAZING! I could probably it it all myself in one sitting, lol!
When you are heating a salt block/bowl there is no way to check the temp of it except for with a laser gun. I suppose you could point it a piece of meat but you would only get the surface temp not the inside. The bean dip is delicious and you can make it on the stove top or slow cooker 🙂
I am so intrigued by these salt blocks. Yet another fabulous recipe. I love bean dip and imagining how wonderful it must be in the salt block. 🙂
I am having fun with them Fae – a bit of a challenge when heating the blocks/bowls but I will continue to experiment 🙂 It is important to brush oil inside the bowl before you add the dip as the salt will be overwhelming otherwise 🙂
I just have to find one of these, Judi! I can see so many of my dips being served in one! 😀
Just be sure you oil the inside of the bowl as too much salt is released. The first time I made it that happened and the second time it turned out perfect. Fun to play with 🙂
Congratulations on being featured on Fiesta Friday Judi! Great recipe, it looks delicious. I am just loving the salt blocks and bowls 😀
Thanks – so far I have had success with the blocks/bowls. Hope to crank up the grill and try heating them and cooking things like shrimp or chicken 🙂
Can’t wait to hear how it turns out!
this looks so good and would be gone in my home within minutes!
Okay, now I need to get out shopping and get my own supply of salt vessels (I have my laser thermometer though!), this dip sounds too good not to make!