Warm Black Bean Dip Recipe

5 5 7
Warm Black Bean Dip Recipe
Warm Black Bean Dip Recipe photo by Taste of Home
Publisher Photo

Warm Black Bean Dip Recipe

Read Reviews
5 5 7
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon canola or vegetable oil
  • 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 or parsley
  • 1 tablespoon lime juice
  • Baked tortilla chips

Directions

In a large nonstick skillet, saute onion and garlic in oil until tender. Add the 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.
Originally published as Warm Black Bean Dip in Taste of Home February/March 2003, p47

Nutritional Facts

1/4 cup: 73 calories, 2g fat (1g saturated fat), 3mg cholesterol, 270mg sodium, 10g carbohydrate (0 sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1/2 starch, 1/2 lean meat.

  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon canola or vegetable oil
  • 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 or parsley
  • 1 tablespoon lime juice
  • Baked tortilla chips
  1. In a large nonstick skillet, saute onion and garlic in oil until tender. Add the 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.
Originally published as Warm Black Bean Dip in Taste of Home February/March 2003, p47

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Reviews forWarm Black Bean Dip

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mkaskela User ID: 6061564 218118
Reviewed Jan. 18, 2015

"Not really a make ahead dish but good."

MY REVIEW
carrie.fidler1984 User ID: 7081418 53958
Reviewed Jan. 9, 2014

"Have made this for years! It's a hit everytime!"

MY REVIEW
where's the beef? User ID: 5690554 123366
Reviewed Dec. 26, 2010

"I made it for a Christmas gathering. Everybody loved it! I would definitely make it again."

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