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Western Black Bean Dip

This hearty bean dip is full of flavors from the Southwest. After one taste, you'll know how good it is and wonder how it can be good for you, too!—Pat Cassity, Boise, Idaho
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    1-1/2 cups

Ingredients

  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup plus 1 tablespoon chopped green onions, divided
  • 1/2 cup plus 1 tablespoon chopped tomato, divided
  • 1/2 cup salsa
  • 3 garlic cloves, minced
  • 1/2 teaspoon chili powder
  • 1 teaspoon canola oil
  • 1/4 cup shredded reduced-fat Mexican cheese blend, divided
  • 1/4 cup minced fresh cilantro
  • Tortilla chips

Directions

  • In a large nonstick skillet, saute the beans, 1/2 cup onions, 1/2 cup tomato, salsa, garlic and chili powder in oil for 4-6 minutes or until heated through, gently mashing the beans while heating.
  • Remove from the heat. Stir in 3 tablespoons cheese and the cilantro. Transfer to a serving dish; top with the remaining cheese, onions and tomato. Serve warm with chips.
Nutrition Facts
1/4 cup: 92 calories, 2g fat (1g saturated fat), 3mg cholesterol, 266mg sodium, 13g carbohydrate (2g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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Reviews

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Average Rating:
  • muffbear74
    Aug 2, 2012

    I made this as a side dish for supper tonight. My husband and I loved it!

  • newgardenersc
    Aug 5, 2009

    Since I was busy making dinner, my husband whipped up this dip. He's not much of a cook but it was really easy. And he loved it so much I had to rescue the half that he didn't eat!