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Warm Black Bean Dip

 Warm Black Bean Dip
Cumin and chili powder pack plenty of zip into this chunky bean dip, which is served warm. Says Lynda Cavanaugh of De Forest, Wisconsin, "It's a great make-ahead dish for any kind of party or get-together."
8 ServingsPrep/Total Time: 15 min.


  • 1 small onion, chopped
  • 1 teaspoon canola oil
  • 2 garlic cloves, minced
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup diced fresh tomato
  • 1/3 cup picante sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 cup shredded reduced-fat Mexican cheese blend or cheddar cheese
  • 1/4 cup minced fresh cilantro
  • 1 tablespoon lime juice
  • Tortilla chips


  • In a large nonstick skillet, saute onion in oil until tender. Add
  • garlic; cook 1 minute longer. Add beans; mash gently. Stir in the
  • tomato, picante sauce, cumin and chili powder. Cook and stir just
  • until heated through. Remove from heat; stir in cheese, cilantro and
  • lime juice. Serve warm with chips. Yield: 2 cups.
Nutritional Facts: One serving (1/4 cup dip) equals 73 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 270 mg sodium, 10 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1/2 starch, 1/2 lean meat.

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Warm Black Bean Dip (continued)

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.