Tex-Mex Black Bean Dip

Ah, appetizers at Christmas, last minute, no time for a grocery run, and in someone elses pantry! I have a lot more respect for that fella that creates meals from other people’s pantries and houses! Oy!

Me: What kind of beans do you have?

Answer: Black and White

Me: Great northern?

Answer: I think so, but there are a lot more black beans

Me – inside: guess i need to make something with black beans then

Me: do you have any roasted red peppers?

Answer: No


It went on from there and so i decided to find a small ingredient list on CL with the main ingredient being black beans…

I finally stumbled across this one: Tex-Mex Black Bean Dip – from 1998! But after we tried it – it’s a keeper!


  • 1 teaspoon vegetable oil Orange Olive Oil
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1/2 cup diced tomato
  • 1/3 cup bottled picante sauce Salsa
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 (15-ounce) can black beans, drained $
  • 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice bottled lemon juice


Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add tomato and next 4 ingredients (tomato through beans); cook 5 minutes or until thick, stirring constantly. Remove from heat; put in food processor. Add cheese and lemon juice, stirring until cheese melts. Serve warm or at room temperature.



I would use “hot” salsa, double, possibly triple the chili powder, add some cayenne and red pepper flakes, maybe some hot sauce, add a whole Serrano or jalapeno.

All in all it was a very good taste and texture!