Warm Black Bean Dip

dsc_0253RECIPE #430, DAY #598


ORIGINAL RECIPE: “Black Bean Dip,” from Maryanne at AllRecipes.com, like way back in 2003*

TIMING: 15 minutes


TOOLS: A sauce pan and a small food processor (or other way to puree a can of beans)

COOK TYPE: Stovetop

HEALTH: When you’re used to having fatty, goopy, indulgent snacks for parties (or just whenever), this is a step in the right direction. Full of fiber and protein and nearly void of all those things you might be avoiding, like cheese or meat or grease, you can snack with your conscience intact. Buy some whole grain tortilla chips (many of them are; baked, even better) and join the party!

EXPERIENCE: I was throwing together a Super Bowl spread at the last minute. I was struggling with a sinus infection and had only two guests coming over. It was also the first year I could stream the game to our actual TV, from the comfort of my own cable-free home. Thank you, modern era. Therefore, I chose snacks based on ease and availability of ingredients. This one won out for availability.

NOTES: The original recipe made a ridiculous amount of dip. I cut back, but it still makes enough for a party.


  1. In a small food processor, puree 15 oz can drained black beans until smooth. Add up to 1/2 cup veggie or chicken broth, if needed.
  2. Scoop the beans into a small sauce pan along with the rest of the 1/2 cup broth. Add 8 ounces diced tomatoes, 1 minced jalapeno, diced 1/2 white onion, 1/2 teaspoon cumin, and 1/2 teaspoon salt. Heat over medium heat until hot.
  3. Top with a few dollops of sour cream and some sliced scallions, to serve with tortilla or corn chips.


Serve with tortilla or corn chips.

LEFTOVER IDEAS: This will only keep for a few days, but you can either re-heat and munch on it with chips, or add a whole lotta broth and call it soup.

*Recipe changed from the original.


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