Black Bean Dip

This recipe is part of the recipe for Tiny Seafood Tostadas with Black Bean Dip


Makes about 1-1/2 cups


1 can (15 ounces) black beans, undrained
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
2 drops hot pepper sauce
3/4 cup minced white onion
2 cloves garlic, minced
1 can (4 ounces) chopped green chilies, drained


  1. Drain beans, reserving 2 tablespoons liquid. Combine drained beans, reserved liquid, chili powder, salt, black pepper, cumin and hot pepper sauce in blender or food processor; process until smooth.
  2. Combine onion and garlic in nonstick skillet or saucepan; cover and cook over low heat until onion is soft and translucent. Uncover and cook until slightly browned. Add chilies and cook 3 minutes more. Add bean mixture and mix well.


Black Bean Dip can be served (hot or cold) as a dip for tortilla chips or cut-up fresh vegetables.

Nutritional Information

Serving Size: 1 tablespoon dip
Calories 18
Calories from Fat 7 %
Total Fat <1 g
Saturated Fat <1 g
Carbohydrate 4 g
Fiber 1 g
Protein 2 g
Sodium 134 mg

Dietary Exchange

Starch 1/2

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