Western Black Bean Dip Recipe

5 2 2
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Western Black Bean Dip Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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. Yield: 1-1/2 cups.
Originally published as Western Black Bean Dip in Country Woman March/April 2003, p36

Nutritional 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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  • 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
  1. 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.
  2. 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. Yield: 1-1/2 cups.
Originally published as Western Black Bean Dip in Country Woman March/April 2003, p36

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Reviews forWestern Black Bean Dip

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MY REVIEW
muffbear74 User ID: 209131 91348
Reviewed Aug. 2, 2012

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

MY REVIEW
newgardenersc User ID: 679157 134082
Reviewed 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!"

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