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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. It's a great make-ahead dish for any kind of party or get-together. —Lynda Cavanaugh, De Forest, Wisconsin
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.