READY IN 20 mins

Tex Mex Black Bean Dip

Read Reviews (86)

"This black bean dip is great served with corn or flour tortilla chips." — Ingrid

Directions

Place black beans in a medium size mixing bowl, partially mash beans -- beans should remain a little chunky.
In a medium size frying pan, heat oil over a medium heat. Stir in onion and garlic and saute for 4 minutes.
Mix beans, corn, tomato, picante sauce, cumin, and chili powder into the frying pan; cook for 5 minutes or until thickened. Remove the pan from the heat, mix in cheese, cilantro and lime juice; stir until cheese is melted.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 20 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 25, 2004

Easy to prepare and a nice taste. I used 1 Cup of med. salsa instead of the picante sauce and tomatoes. I also used cheese with jalapenos for more kick!

—Rebslo

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Most Helpful Critical Review

Nov 05, 2010

good

—jackolaina

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115 Ratings

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Jan 25, 2004

I used to make this dip a long time ago and lost the recipe. THANK GOD Ingrid submitted it here! I do one thing different which is very good as well. I do not cook the ingredients. I add everything in a bowl and let it sit overnight (much better the next day). I also do not add the picante sauce when I do it this way. TRUST ME this is a winner! I brought it to a Holiday party and it was the first thing gone and everyone asked me for the recipe. I will have to try it Ingrids way of cooking the ingredients but I am so happy with the way I make it by keeping everything fresh. It's delicious!

—AMIRIS12000

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Mar 24, 2004

This is so good! I've made it several times with a few variations. I used homemade beans; either black beans or black-eyed peas or a combination of each. I used raw purple onion and chunky salsa in place of the picante sauce. Rather than the cumin & chili powder, I used homemade taco seasoning mix - also from this website. We've tried it with and without cheese, warm and cold. It is wonderful any way it is served.

—ROSALIE P

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Feb 12, 2008

Very tasty. I made these changes but these are my personal preference. I added 1/4 teaspoon salt (only because the tortilla chips i used have salt on them, otherwise add more salt) and 1/2 teaspoon ground black pepper I used a little over half a cup pace picante medium salsa. I also mashed the beans more than half-way through because thats how i like them. I followed the recipe exactly how written other than the changes above. Also, do not add the lime juice, cheese and cilantro until ready to serve. Very important. I will keep this recipe

—Luisfc1972

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Jan 28, 2006

This is the best bean dip recipe I have found. Best if served and eaten while still warm.

—Becky Moodie

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Jun 14, 2005

This is so good. I used Southwestern Black Beans and Hot Pepper Cheese. It was so good that it was hard to put away but I had to, this recipe makes so much.

—SOJANA

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Jun 21, 2010

This rocks. I didn't have any fresh (or frozen corn), though, and I took a risk... I substituted with creamed corn. It was awesome! I added jalepenos and hot sauce to balance the sweetness of the corn. Good stuff!

—Bumble

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Nutrition

Calories
50 kcal
2%

Carbohydrates
5.9 g
2%

Cholesterol
3 mg
1%

Fat
1.7 g
3%

Fiber
1.9 g
7%

Protein
2.7 g
5%

Sodium
149 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tex Mex Black Bean Dip

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 50
Calories from Fat: 15

% Daily Value *
Total Fat 1.7g 3 %
** Saturated Fat 0.7g 4 %
Cholesterol 3mg 1 %
Sodium 149mg 6 %
** Potassium 55mg 2 %
Total Carbohydrates 5.9g 2 %
Dietary Fiber 1.9g 7 %
Protein 2.7g 5 %
Sugars 0.9g
Vitamin A 5 %
Vitamin C 5 %
Calcium 5 %
Iron 8 %
** Thiamin 2 %
** Niacin 3 %
** Vitamin B6 2 %
** Magnesium 2 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.