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Nutrition Facts
Serving Size 1 cups 433g Recipe makes 1 1/2 cups)
Calories 488
Calories from Fat 154		(31%)
Amount Per Serving		%DV
	Total Fat 17.2g	26%
	Saturated Fat 5.0g	25%
	Monounsaturated Fat 7.5g
	Polyunsaturated Fat 3.7g
	Trans Fat 0.0g
Cholesterol 19mg		6%
Sodium 657mg		27%
Potassium 1319mg		37%
Total Carbohydrate 62.1g		20%
	Dietary Fiber 21.5g	85%
	Sugars 5.5g
Protein 26.0g		51%
how is this calculated?

Western Black Bean Dip

Recipe #123278 | 10 min | 5 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Kaarin
May 23, 2005

This recipe is from The Best of Country Cooking. I've tried lots of black bean dips and this is my favorite!

1 1/2 cups (change servings and units)

Ingredients

1 (15 ounce) can black beans, rinsed and drained
1/2 cup green onion, chopped, plus
1 tablespoon green onion, chopped, divided
1/2 cup tomato, chopped, plus
1 tablespoon tomato, chopped, divided
1/2 cup salsa
3 garlic cloves, minced
1/2 teaspoon chili powder
1 tablespoon canola oil
1/4 cup cheddar cheese, shredded, divided
1/4 cup fresh cilantro, minced
tortilla chips

Directions

1
Saute beans, 1/2 cup onion, 1/2 cup tomato, salsa, garlic and chili powder in oil for 4-6 minutes, until heated through, gently smashing the beans.
2
Remove from heat and stir in 3 tablespoons cheese and the cilantro.
3
Transfer to a serving bowl; top with remaining onions, tomato and cheese.
4
Serve warm with tortilla chips.

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Featured Reviews for This Recipe

From: Patti C

On Oct 19, 2009

Very good dip. I gave it 4 stars only because I thought the flavor of the cilantro was too strong and sort of overpowered the other flavors. I will cut back on that the next time I make it...and there will be a next time!

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From: Tom&Candy

On Jun 3, 2009

Absolutely perfect... this is great as a dip or even in place of refried beans. The family demolished this quickly. Thumbs WAY up!

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From: weluv2cook

On Feb 16, 2009

love this black bean dip! great recipe, wouldn't change a thing. thanks!

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From: AKillian24

On Aug 27, 2007

This is awesome! I used 2% Kraft Mexican-blend cheese and it worked great. I was in a hurry and accidentally added cumin before realizing the recipe called for chili powder, so I ended up adding both as well as a dash of salt. This is going to be fantastic wamed over chicken or even as a small side dish to a salad. It's got a great blend of flavors. Thanks for posting!

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