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Spicy Black Bean Dip

Spicy Black Bean Dip

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  • Prep 15min
  • Total15min
  • Servings6

This black-bean based hummus recipe is incredibly flavorful, and perfect for serving at any party--from game day to bridal showers!MORE+LESS-

Updated September 18, 2014



can (15 ounce) black beans


fresh jalapeño, sliced


cup cilantro, chopped


lime, freshly squeezed (reserve juice; discard remainder)


bag Food Should Taste Good™ lime tortilla chips


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  • 1

    In a blender, puree black beans, garlic, onions, jalapeno, cumin, cilantro, and lime juice until smooth.

  • 2

    Serve with chips. Enjoy!

Nutrition Information

No nutrition information available for this recipe

Spicy Black Bean Dip

You know who I am talking about. You two, Rhasti2 and Sarah, who told me to buy this on my TJ’s page!

The this is what happened within 2 days!

Then I panicked because I was out and I couldn’t make it to the store. Ahhhhhh. What do I do? What? Oh my gosh. Freaking out man. Freaking out. I had to settle myself down and I took a deep breath and said breath Jennifer, just breath. Screw the breathing, I need dip and I need it now. So I ran to the recycling bin and grabbed that jar of Spicy Black Bean Dip and I thought about licking the jar, but that’s kind of gross. Don’t tell me you never did that? So I read the ingredients on the label to try to replicate the pure goodness that once was in that jar.

I read the ingredients carefully and started to throw them all together in my food processor. Mix, taste, mix, taste. I did it! Well I almost did it!! My dip doesn’t taste exactly like Trader Joe’s but it’s pretty darn close to it. I would say for a home version it’s pretty spot on! The only difference is there’s has a smidge more of a vinegar taste to it. Since I Just made mine, I’m wondering if once the favors settle together in the fridge if it will get a more vinegar taste? Honestly I don’t mind because I LOVE my dip and I think you will too!!

The best way to describe it besides addictingly delicious is it’s creamy smooth, slight vinegar taste with a small kick of heat right at the end. When you take that spoonful, yes you’ll be spooning it, you don’t taste the heat until it’s gone. It’s perfect. I love it. This stuff is going on everything.

Let me tell you the wonderful uses for this kind of dip! You can dip tortilla chips in it, dip veggies, smear on a wrap, top a taco, plop on a sweet potato, spread all over chicken and simply put it over ice cream! Just kidding about the ice cream part, I just wanted to see if you were reading this!! he he So if you’re a Trader Joe’s Black Spicy Bean Dip fan then you must try my dip, it’s Ammmmmmmmmaaaaaaaaaazzzzzzzzzzzzzziiiiiiinnnnnnnnnggggggggggg!! I’m not kidding about that!!

Recipe Summary

  • 1 ¼ cups water
  • 1 (3 ounce) package reduced-fat cream cheese, softened
  • 2 cups cooked brown rice
  • 2 cups chopped fresh spinach
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 (15 ounce) can no-salt-added black beans, drained and rinsed
  • 2 tablespoons dried minced onion
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 3 large bell peppers
  • ½ cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C). Pour water into a 9x13-inch baking dish.

Stir cream cheese in a bowl until smooth. Fold brown rice, spinach, diced tomatoes with green chiles, black beans, minced onion, cumin, and oregano into the cream cheese until evenly mixed.

Halve bell peppers lengthwise. Remove and discard stem, seeds, and membranes.

Fill each pepper half with about 3/4 cup of rice mixture arrange into baking dish. Sprinkle cheese evenly over stuffed pepper halves.

Spicy Black Bean Dip with Cilantro and Epazote

Add the dry beans to a medium pot and add cold filtered water so that the beans are covered by about two inches of water. Cover with lid and allow to stand at least 8 hours or overnight. Drain and rinse the beans. Add the beans back to the pot and add more filtered water to cover by two inches. Add the epazote, then bring to a boil. Reduce heat to medium-low, partially cover, and simmer until beans are tender, about 1 hour. Drain and rinse, then set aside to cool.

Once beans have cooled, add to a food processor along with the garlic, jalapeño, salt, and lime juice pur é e to desired consistency (you may prefer a smooth dip, or you may choose to leave it slightly chunky). Add the cilantro and pulse until incorporated. Taste and add more seasonings, if needed. Refrigerate for at least one hour before serving to allow flavors to meld.

*Note: To make this dip less spicy, slice the jalapeño in half lengthwise and remove the white ribs and seeds prior to chopping. Be sure to always wash your hands thoroughly after handling hot peppers.

I mentioned in the beginning of this post that this bean dip recipe can also be used as a salsa for other recipes. Spoon fresh black bean dip over grilled chicken, pork or seafood.

My daughter (who sticks to a dairy free diet) loves this black bean dip to snack on, but she also tucks it into tacos and burritos to add a ton more flavor while still being healthy. Oh, and it goes great with a cold margarita.

This simple no-cook black bean dip is an easy chop and dump recipe (my favorite). I think it improves by sitting for an hour or two for the flavors to marry, but it&rsquos never stopped me from diving in before that allotted time frame.