Hilarys Hot Black Bean Salsa Dip Recipe 445

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BLACK BEAN SALSA DIP



Black Bean Salsa Dip image

Provided by D. Durand Worthey

Number Of Ingredients 15

1 24-ounce jar Pace® Chunky Style Salsa Medium
1 15.5-ounce can black beans drained
1 15.5-ounce can pinto beans drained
2 tablespoon extra virgin olive oil
1 tablespoon taco seasoning
1 tablespoon chili lime seasoning
1 tablespoon dried oregano
1 teaspoon Mexican-Style Chili Powder
1 1/2 cup Mexican cheese
1/2 cup fresh cilantro, plus more for topping
1 large red or Spanish onion chopped some reserved for topping
1 small red bell pepper chopped
2 large cloves of garlic minced
2 large jalapeños seeds and the white pith removed and chopped
2 stalks green onion sliced

Steps:

  • Preheat oven to 350ºF.
  • Into a food processor, add salsa, half of the black beans, and half of the pinto beans, olive oil, garlic, taco seasoning, chili lime seasoning, dried oregano, chili powder, and 1 cup of your favorite Mexican cheese. Pulse the mixture until smooth.
  • Spoon the mixture into a cast-iron skillet or high-walled baking dish and add the remaining black and pinto beans and stir until the ingredients are mixed well.
  • Place the skillet into the oven for 25-30 minutes.
  • Remove the bean dip from the oven and top with the remaining Mexican cheese.
  • Topping the fresh red onion, red bell pepper, jalapeños, green onion, and chopped cilantro.
  • Serve with your favorite tortilla chips.

1-2-3 BLACK BEAN SALSA DIP



1-2-3 Black Bean Salsa Dip image

Make and share this 1-2-3 Black Bean Salsa Dip recipe from Food.com.

Provided by Ginny Sue

Categories     Sauces

Time 5m

Yield 6 serving(s)

Number Of Ingredients 4

1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can chopped green chilies
1 cup thick & chunky salsa, medium heat
1/2 teaspoon cumin

Steps:

  • Combine all ingredients in a bowl and mix well.
  • Refrigerate for several hours to blend flavors.
  • Serve with tortilla chips.

BLACK BEAN SALSA



Black Bean Salsa image

This is a wonderful salsa!! It is full of black beans, corn, tomatoes, and onion. I can never make enough when I have a party!! Chill 24 hours before serving if you have time!! Serve with tortilla chips.

Provided by REBECKAH MACFIE

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 8h15m

Yield 40

Number Of Ingredients 6

3 (15 ounce) cans black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped
cilantro leaves, for garnish

Steps:

  • In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.

Nutrition Facts : Calories 41.6 calories, Carbohydrate 8.3 g, Fat 0.2 g, Fiber 2.9 g, Protein 2.5 g, Sodium 207.4 mg, Sugar 0.4 g

CREAMY BLACK BEAN SALSA



Creamy Black Bean Salsa image

I love sour cream on Mexican dishes, so I decided to add it to a salsa recipe. It always goes fast, so you may want to double the recipe. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 4 cups.

Number Of Ingredients 15

1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn, thawed
1 cup finely chopped sweet red pepper
3/4 cup finely chopped green pepper
1/2 cup finely chopped red onion
1 tablespoon minced fresh parsley
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
Tortilla chips

Steps:

  • In a large bowl, combine the beans, corn, peppers, onion and parsley. Combine the sour cream, mayonnaise, vinegar and seasonings; pour over corn mixture and toss gently to coat. Serve with tortilla chips. Refrigerate leftovers.

Nutrition Facts : Calories 83 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 149mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.

HOT BLACK BEAN DIP (REDUCED FAT)



Hot Black Bean Dip (Reduced Fat) image

This sounds like an interesting dip. I saw it in a cookbook put out by Prevention magazine when I was on vacation at my parents' place and wanted to put in on here to have when I am back in the UK.

Provided by Sarah_Jayne

Categories     Lunch/Snacks

Time 20m

Yield 3 cups

Number Of Ingredients 6

1 (16 ounce) can fat free refried black beans, can use pinto bean variety too
1 cup reduced-fat sour cream
1 cup salsa
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 cup reduced-fat cheddar cheese, shredded

Steps:

  • Preheat the oven to 325 degrees.
  • In large bowl, combine beans, sour cream, salsa, salt and pepper.
  • Spoon into a 3 to 4 cup shallow baking dish.
  • Top with cheese.
  • Bake 10 to 15 minutes, or until heated through.

Nutrition Facts : Calories 134, Fat 9.8, SaturatedFat 6.1, Cholesterol 31.5, Sodium 939, Carbohydrate 9.3, Fiber 1.6, Sugar 2.8, Protein 3.8

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