bean dip seasoningSeasoning

food processor1. Dump all ingredients in food processor

add seasoningAdd seasoning

purree until smoothPuree until smooth

finished bean dip2. Top with cheese and chives. Serve!











© 2012
Lauren McElroy

Yields: 8-10 servings

This dip is super easy to make, takes minimal time to prepare, uses inexpensive ingredients, tastes amazing and saves for up to a week covered in the fridge! The perfect go-to for impromptu parties or snacking!

1 can (8 oz) black beans in sauce (do not drain)
¼ cup red onion, chopped
1 small can (7.76 oz) Mexican salsa (I use: La Costena brand)
2 Tb taco seasoning (like the one from Old El Paso)
1tsp garlic powder
1 tsp chili powder
1 tsp red chili flakes
1 tsp cumin
1 tsp cayenne
salt & pepper, to taste
2 Tb chopped cilantro (optional)
2-3 dashes Cholula (or your favorite hot sauce)
Shredded cheddar cheese, to top (mozzarella is also really good)
1.5 Tb chives, sliced
Bag of Fritos or tortilla chips


  1. In a food processor, dump in the whole can of beans (with sauce), the red onion, Mexican salsa, taco seasoning, spices, cilantro and hot sauce. Process until smooth. Taste and adjust seasonings where necessary (spicier – add more cayenne or hot sauce, more flavor- add more salt, etc)
  2. Remove from food processor and place into a microwave-safe bowl. Top with cheddar cheese until the top is covered (depends on size of your bowl). Microwave for 32 seconds (or until cheese is melted).
  3. Top with chives and serve with your favorite tortilla or corn chips.

• You can easily reheat the bowl if it runs low or goes cool:
   Simply add more cheese to the top and nuke again.

• If you have more guests to feed, double or triple the recipe.

* Can be made VEGAN by omitting the cheese!

black bean dip


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