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Homemade Black Bean Dip Recipe

August 9, 2010
If you’ve ever been pregnant you know that certain foods – and smells – that never seemed to bother you before, now make your stomach turn. The biggest hurdle for me when I was expecting my son was getting enough protein. I’m extremely picky about my meat, and if it’s not the perfect cut and prepared just right, I simply can’t bring myself to eat it. Beans, on the other hand, I don’t mind one bit. And maybe this was just an excuse to indulge in one of my favorite snacks. But my black bean dip – originally passed down from a co-worker when i worked at Gap and then tweaked – provides some tasty protein. Anyhow, here is the recipe. I hope you enjoy it as much as I do.
Black Bean Dip and Tostito’s Scoops
2 cans Bush’s black beans, drained
1 can shoe peg corn
1 cup Pace Chunky Mild Salsa
1 red pepper, chopped
1/4 cup green onions, chopped
1/2 cup lemon juice
1/4 cup olive oil
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cumin
Bag of Tostito’s Scoops
Mix all ingredients, except for the Tostito’s, together in a large bowl. Mix well, then cover and allow to sit in the fridge overnight. Serve the next day with Tostito’s Scoops.
If you try this, please let me know how you like it. This is by far my absolute favorite dip of all time. I hate anything spicy so I always use mild salsa, but you can add some kick by using medium or hot salsa.


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