This black bean dip is great served with corn or flour tortilla chips. Serve warm or at room temperature.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
16
Yield:
2 cups
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place black beans in a medium size mixing bowl, partially mash beans -- beans should remain a little chunky.

    Advertisement
  • 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.

Nutrition Facts

50 calories; protein 2.7g 6% DV; carbohydrates 5.9g 2% DV; fat 1.7g 3% DV; cholesterol 3.1mg 1% DV; sodium 148.7mg 6% DV. Full Nutrition

Reviews (103)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
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! Read More
(65)

Most helpful critical review

Rating: 3 stars
11/05/2010
good Read More
(3)
136 Ratings
  • 5 star values: 95
  • 4 star values: 33
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
01/25/2004
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! Read More
(65)
Rating: 4 stars
01/25/2004
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! Read More
(63)
Rating: 5 stars
03/24/2004
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. Read More
(40)
Advertisement
Rating: 5 stars
02/12/2008
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 Read More
(24)
Rating: 5 stars
06/14/2005
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. Read More
(13)
Rating: 5 stars
01/28/2006
This is the best bean dip recipe I have found. Best if served and eaten while still warm. Read More
(12)
Advertisement
Rating: 5 stars
02/18/2007
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 black bean and corn salsa. I had some chipotle chili powder and that added a nice smoky flavor. I used one of those bags of 'Mexican Blend' cheeses and I added extra cheese but it was delicious without the cheese. It also makes a really filling meal served over rice and it makes great quesadillas. Read More
(11)
Rating: 5 stars
12/07/2007
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 black beans had more water than beans! I was thinking of adding more beans since once I drained the liquid there was less than 1/2 the can of actual beans but didn't). This dip is refreshing and very flavorful! Oh funny - now that I went back to read the recipe I didn't follow directions at all - ha. I didn't cook anything - just blended all the raw ingredients together and it was still good! I'll try following directions the next time to see if it's even better.:) Read More
(10)
Rating: 5 stars
06/21/2010
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! Read More
(9)
Rating: 3 stars
11/05/2010
good Read More
(3)