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My review
Tex Mex Black Bean Dip
Ingrid
"This black bean dip is great served with corn or flour tortilla chips. Serve warm or at room temperature."
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Ingredients
20 m servings 50Original recipe yields 16 servings (2 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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Reviews
Read all reviews 101134 Ratings
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Most helpful positive review
12/7/2002
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 ever...
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12/7/2002
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 ever...
12/3/2001
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!
3/24/2004
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 sa...
2/12/2008
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 tea...
6/14/2005
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.
1/28/2006
This is the best bean dip recipe I have found. Best if served and eaten while still warm.
2/18/2007
This was AMAZING. It also made a fabulous enchilada filling. I adjusted the recipe a little. I had a giant 32oz can of beans, so I used that, an entire can of corn, and a jar of spicy organic...
12/7/2007
Wow - this is yummy! I used no oil and added a little extra reduced fat Mexican cheese, and extra cilantro and lime juice. As a result, mine was probably a little runnier (and also, my can of ...
6/21/2010
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...