This Hallow “Bean” Dip and Spooky Chips recipe is the ultimate crowd-pleaser, perfect for easy entertaining or a festive Halloween gathering. It’s a versatile dish that allows for endless customizations—try swapping black beans for pinto or cannellini beans, or experiment with different spices and herbs to make it your own.
This dip can be made ahead, making it ideal for stress-free hosting. Pair it with Homemade Tortilla Chips for a classic combo, or serve it alongside adorable carrot “pumpkins” for a healthier, festive touch. Whether for a spooky holiday or a casual get-together, this dip will quickly become a favorite.
Make your Halloween kidney-healthy and kidney-friendly with this delicious recipe.
For people with kidney disease, use this recipe as a lower sodium option to store bought chips and dip.
Dr. Blake’s Top Tip: To enhance the flavors, let the dip sit for a few hours or overnight in the fridge. This resting time allows the spices and aromatics to meld beautifully, making it even more delicious. Pair it with your favorite chips or veggie dippers for a crowd-pleasing snack!
- Yield: 2 Cups
Ingredients
1 tablespoon canola oil
1 medium onion, rough chopped
1 poblano, or other medium spice pepper, rough chopped
2 cloves garlic, chopped
1/2 teaspoon cumin
1/2 teaspoon chile powder, plus more for garnish
1/2 teaspoon kosher salt
Juice of half a lime, plus more for garnish
4 sprigs cilantro, plus more for garnish
1 15-ounce can low sodium black beans, 2 tablespoons liquid reserved, rinsed and drained
2 large carrots, peeled
Homemade Tortilla Chips, optional
Instructions
1 Using a medium saute pan over medium heat, heat the canola oil. Saute the onions and poblano until softened, but not browned, about 5 minutes. Add the garlic, cumin, chile powder and salt, saute until fragrant, about 3 minutes. Set aside to cool slightly.
2 Combine the lime juice, cilantro, beans, onion mixture and reserved liquid to a blender or food processor and process until smooth. Adjust consistency with a tablespoon of water at a time, if desired.
3 To make carrot “pumpkins”; Slice the carrots into ¼-inch rounds. Using a paring knife, cut two triangular notches along the top portion of the round creating the “stem” of the “pumpkin”. Repeat the process with remaining carrot rounds.
4 Transfer Hallow ”Bean” Dip to a serving bowl. Garnish with chile powder, lime wedge, zest and cilantro, if desired. Serve with carrot “pumpkins” and Homemade Tortilla Chips.
Notes
- Low potassium
- Low Protein
- Low Added Sugar
- Low Sodium
Nutrition analysis is based on 2 tablespoons of dip and carrots.
