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Tex-Mex Black Bean Dip recipe

A delicious black bean and pepper Jackcheese dip with the traditional flavors of the southwest.

Recipe: Tex-Mex Black BeanDip

1 (15-ounce) can black beans, drained
1/2 cup thick and chunky salsa
1/2 teaspoon ground cumin
1 cup (4-ounces) shredded pepper Jack cheese
1/4 cup chopped fresh cilantro
2 teaspoons fresh lime juice
Optional garnish: additional shredded pepper Jack cheese
Corn or tortilla chips for accompaniment

  • Mash 1/4 of the black beans in a smallsaucepan, and stir in salsa, ground cumin, and remaining wholebeans. Bring mixture to a simmer over medium heat, and cook for3 minutes, stirring frequently. Stir in shredded cheese, choppedfresh cilantro, and fresh lime juice, and cook mixture over mediumheat until cheese melts, stirring frequently.
  • Transfer bean dip to a serving bowl, andgarnish with additional shredded cheese if desired.
  • Serve bean dip warm or at room temperaturewith corn or tortilla chips.

    Makes 3 1/2 cups.

    Recipe provided courtesy of the AmericanDairy Association.

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  • Comments

    1 Comment


    Beth, I would love the black bean salsa dip. I am the biggest fan of black beans and try to incorporate them in cooking and eating as much as possible. Thanks! Recently some of you were raving about a tex mex bean dip that was in a CL from this year. What issue was it in? I looked through the last few months’ worth of issues and could not find a recipe with that name. Thanks!

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