*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.
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!
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.
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
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.
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.:)
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!