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Creamy Black Bean Dip

This appealing Southwest-inspired dip can be made well in advance. If we don’t have tortilla chips on hand, we serve it with crackers. —Ashley Donovan, Glasgow, Kentucky
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    3 cups


  • 2 packages (8 ounces each) fat-free cream cheese, cubed
  • 1 can (15 ounces) black beans, rinsed and drained, divided
  • 3/4 cup shredded reduced-fat cheddar cheese
  • 6 green onions, chopped
  • 1-1/2 teaspoons ground cumin
  • Dash cayenne pepper
  • 1/4 cup shredded reduced-fat cheddar cheese
  • 2 tablespoons diced fresh tomato
  • 2 tablespoons chopped green onion
  • Tortilla chips


  • In a food processor, cover and process cream cheese until smooth. Add half of the beans; cover and pulse until blended. Transfer to a bowl; stir in the cheese, onions, cumin, cayenne and remaining beans. Cover and refrigerate for 8 hours or overnight.
  • Just before serving, garnish with cheese, tomato and onion. Serve with tortilla chips.
Nutrition Facts
1/4 cup: 95 calories, 3g fat (2g saturated fat), 10mg cholesterol, 335mg sodium, 8g carbohydrate (1g sugars, 2g fiber), 10g protein. Diabetic exchanges: 1 lean meat, 1/2 starch.

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  • Lawler67
    Mar 21, 2016

    Over the last few years I have made this dip repeatedly by request. Great for pot lucks and parties.

  • katlaydee3
    Feb 17, 2014

    Delicious appetizer. I would also describe it more as a spread than a dip. I used regular cream cheese and regular extra sharp cheddar and added sliced black olives to the topping.

  • weped
    Dec 16, 2013

    I added approximately 1/2 cup of sour cream to make this more of a dip instead of a spread and to tone down the sweetness of the creme cheese. Also increased the cumin to two teaspons and used about three dashes of cayenne powder to give it a little bit more kick, although still not too hot for the average taster. Also added sliced black olives to the garnishment. Was a hit at recent work potluck.

  • hbaseley
    Jul 20, 2013

    Great recipe without the guilt! I've made this several times and I'm never disappointed.

  • hbaseley
    Jul 20, 2013

    Great flavor without the guilt! This is a favorite and my daughter requests this on her birthday

  • hbaseley
    Jul 13, 2013

    Great recipe - even my picky children love this one.

  • grandmaconnie
    May 15, 2013

    I would call this a spread rather than a dip. If you want it to be a dip you will need to thin it out with sour cream or whatever you choose. It is very tasty. I served it to my bridge group and everyone really liked it. I would definitely make it a day ahead of time to give the flavors a chance to blend. I would also give it a dash or two more of cayenne pepper if you like it spicier.

  • l2bake
    Feb 24, 2011

    This was very good! Will definitely make it for parties!

  • weetoesandnoggins
    May 31, 2010

    This was better than I expected. Only made of half recipe and still had some left over though. Will definitely make again, but add some spice to it.

  • tknorton
    Feb 6, 2010

    I love this creamy lowfat full of flavor dip! I have made it several times for parties,and everyone asks for the recipe.It's always a surprise when I mention its lowfat. LOVE IT !!