Black Bean Dip

Black Bean Dip

20 Reviews 1 Pic
  • Prep

    40 m
  • Cook

    10 m
  • Ready In

    50 m
Recipe by  dramstad

“Reduced calorie dip that's packed with flavor. Let the dip chill while the chips are being prepared. The consistency will be thicker and the beans will have time to absorb the spices.”

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Adjust Servings

Original recipe yields 2 cups



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a mixing bowl, mash the beans with a fork. Combine the salad dressing, sour cream, green chilies, cilantro, chili powder, garlic powder and hot pepper sauce. Blend well. Refrigerate for 30 minutes. Serve with the baked tortilla chips.
  3. Spray the tortillas lightly with olive oil, and sprinkle lightly with salt. Bake until crisp and lightly browned.

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Reviews (20)

Rate This Recipe


Really great dip - I would suggestt cutting the amount of salt in half though.



This is a very flavorful and easy to make dip, the mayo and sour cream are not overpowering.

Andrea Wilson

Andrea Wilson

PLEASE, first off, DRAIN THE BEANS WELL. I mean, well as in paper towel them off. Insane sounding, but the first batch that I just made is as watery as all get out. I have cooked with beans before and don't know why I didn't do this. I also used a ton more cilantro, omitted the picante, and added lemon juice. As I am attempting to replicate a bean dip from the best local Mexican restaurants in Pgh, I put the mixture into a's gross looking but tastes good. I will also bake it to get it warm (preference) and serve with blue corn chips. I hope that this works!

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Amount Per Serving (8 total)

  • Calories
  • 56 cal
  • 3%
  • Fat
  • 4 g
  • 6%
  • Carbs
  • 4.7 g
  • 2%
  • Protein
  • 0.8 g
  • 2%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 1237 mg
  • 49%

Based on a 2,000 calorie diet



previous recipe:

Tex Mex Black Bean Dip


next recipe:

Layered Black Bean Dip