So I made some spicy bean dip. The flavor is great. The problem is when I put the mixture into the food processor, I allowed too much broth (from the beans) to get in. Now it’s not as thick as I’d like it to be.
I have some massa (corn flower). If I threw some of that in there it would work?
Any other suggestions?
Thanks.
I suck at cooking and have no tips to offer but I gotta say the thread title is one of the best I have ever seen. 
You can use masa as a thickener, but I’m not sure how it will come out since you won’t be cooking it. (If you thicken something with regular flour and don’t cook it, it doesn’t taste so great.)
Another possibility is to grind up some tortilla chips to powder and use that. They’re pretty much cooked masa. But I’ve never used those in something that wasn’t still being cooked, either.
You wouldn’t happen to have a can of beans that you could drain thoroughly and add to get your ratio back in line, hmmm?
Thanks. Yeah, I already thought about adding another can of beans. The problem is I already made a truck load of it. (Seriously, I made enough of the stuff to last me the remainder of the year.) Last thing I need right now is MORE dip.
Add grated cheese.
Probably a bit late but if it’s just bean dip you should be able to toss it in a pot and cook it until the liquid reduces. Just be sure to stir frequently, refried beans and other bean dip consistency items don’t transfer heat easily and the stuff touching the pot can burn.
For future reference the perfect emergency thickener is instant mashed potato. I would certainly never dream of serving it as mashed potato but I keep some around for this kind of thing. You just keep mixing it in until you get the thickness you want. And it is utterly tasteless, you could use it in desserts.