Jalapeno Black Bean Dip

"Here's a dip you can make to suit your heat sensor--make it super hot, hot, or mild; it's still DELICIOUS AND SATISFYING with your choice of chips."
 
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Ready In:
23mins
Ingredients:
7
Yields:
3 cups
Serves:
12
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ingredients

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directions

  • Mix all ingredients, but just 1 cup of shredded cheese.
  • Transfer to oven-proof dish and top with remaining 1/2 cup cheese.
  • Bake uncovered at 350 degrees F for 15 minutes or until bubbly.
  • Serve with your choice of chips.
  • Enjoy with a cold drink.

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Reviews

  1. It was okay. Next time I would use less mayonnaise because I could taste a lot of mayo in the dip. I used 2 whole chopped jalapenos and extra pepper and garlic to hide the may taste
     
  2. I made this for our Chrismas party and printed out the recipe for three people during the party! Everybody loved it. I used a mexican cheese blend because that was what I had, and added enough jalapenos to make it have some zing. I will make this often.
     
  3. I thoroughly enjoyed this dip! I love black beans in almost anything, so I was really excited to make this dip. I used sour cream instead of mayonnaise (sorry, I abhor mayo), and used 3/4 can of Rotel instead of the chopped jalapenos and diced tomatoes. (the dip was very mild and family friendly). I also mashed half of the beans with a potato masher. I will most definitely be making this again; I can almost make a meal out of just this and some bite-size Tostitos. Yummy! Thanks for the recipe. :)
     
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Tweaks

  1. I thoroughly enjoyed this dip! I love black beans in almost anything, so I was really excited to make this dip. I used sour cream instead of mayonnaise (sorry, I abhor mayo), and used 3/4 can of Rotel instead of the chopped jalapenos and diced tomatoes. (the dip was very mild and family friendly). I also mashed half of the beans with a potato masher. I will most definitely be making this again; I can almost make a meal out of just this and some bite-size Tostitos. Yummy! Thanks for the recipe. :)
     

RECIPE SUBMITTED BY

I'm a Midwesterner, turned Northwesterner for 30 years and finally a Southwesterner. I retired in 1995 and have had time to enjoy, even more, the things I love, like cooking and entertaining special people in our home--family and good friends. Fortunately, my husband enjoys cooking too (one pot meals), so he relieves me a few times a month.
 
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