Black Bean Dip

From: Chef #956605

On Jul 6, 2009

From: Lucky Haskins

On Jun 5, 2009

This was delicious!!! I tweaked it a bit to my own tastes. I used two cans of beans instead of one, and used 1.5 times the amount of all the other ingredients. I also added fresh cilantro to the dip and on top as a garnish, and added about 1 cup of thawed frozen corn. Since I don't have a food processor I used a potato masher to get a thick chunky consistency. This dip is so tasty, and guilt free for the weight conscious.

From: Roosie

On Nov 20, 2003

Sue, this was wonderful! I was looking for a bean dip like the one they sell at Whole Foods (they market it as low-fat) but other than this one, I was very surprised that all of the recipes I found contained typical dip ingredients like a whole container of cream cheese or like 12 slcies of bacon or 2 cups of cheese. Stuff like that just ends up giving me a belly-ache. I omitted the chiles and subbed the cayenne with chili powder to taste- we are not big on hot foods (read: wimps). I pureed all of the ingredients less 1/2 cup of beans and then added the half-cup and whirred it in the food processor until it was sort of chunky. I think next time I will leave 1 cup out for an even chunkier texture. Also, next time, I am going to add some cilantro. My boyfriend finished this off before the night was over- I served it with Homemade Tortilla Chips (#4378). I am actually getting ready to make soe more right now. This is a really good snack to constantly have on-hand in the fridge: healthy, high-protein, low-fat and absolutely delicious...what more could you ask for???

From: KPD

On Jun 30, 2007

Wonderful dip! I used my immersion blender to puree everything. I put the mixture in a small casserole, topped with pepper jack slices and baked at 350 for 20 minutes. DH was in heaven! Thanks for a great recipe Sue!