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"Boo"rrific Black Bean Dip with Chips Recipe
"Boo"rrific Black Bean Dip with Chips Recipe photo by Taste of Home

"Boo"rrific Black Bean Dip with Chips Recipe

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TOTAL TIME: Prep: 35 min. Bake: 10 min./batch
MAKES:12 servings
TOTAL TIME: Prep: 35 min. Bake: 10 min./batch
MAKES: 12 servings


  • 9 flour tortillas (7 inches)
  • 2-1/4 teaspoons taco seasoning
  • 4 bacon strips, diced
  • 1/4 cup each chopped onion, sweet red and green pepper
  • 2 garlic cloves, minced
  • 2 cans (15 ounces each) black beans, rinsed and drained, divided
  • 2/3 cup picante sauce
  • 2 tablespoons lime juice
  • 2 teaspoons minced chipotle pepper in adobo sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 tablespoons minced fresh cilantro

Nutritional Facts

1 serving (1/4 cup) equals 190 calories, 7 g fat (2 g saturated fat), 5 mg cholesterol, 509 mg sodium, 26 g carbohydrate, 2 g fiber, 6 g protein.


  1. Cut tortillas with a 3-in. ghost-shaped cookie cutter. Place on baking sheets coated with cooking spray. Spritz tortillas with cooking spray; sprinkle with taco seasoning. Bake at 350° for 8-10 minutes or until edges just begin to brown. Remove to wire racks to cool.
  2. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 teaspoons drippings. In the drippings, saute onion and peppers until tender. Add garlic; saute 1 minute longer.
  3. Add one can of beans and mash. Add the picante sauce, lime juice, chipotle peppers, cumin, salt and remaining beans; heat through. Stir in bacon and cilantro. Serve with ghost chips. Yield: 3 cups dip and 3 dozen chips.
Originally published as "Boo"rrific Black Bean Dip with Chips in Backyard Living September/October 2006, p33

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Nov. 15, 2009

"I made this for a bunko party and everyone liked it, along with the pumpkin cookie dip too. I am making both for the day before Thanksgv. this year."

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