Black Bean Dip

  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Servings: 8
  • About This Recipe

    “This is not repeat not diet, but oh sooo good!! – Ann Petrone”


  • 4cupscooked black beans
  • 1/4 cupcoriander
  • 4stripsbacon, cooked and crumbled
  • 1teaspoonTabasco sauce
  • 1tablespoonWorcestershire sauce
  • 1/2 cuponion
  • 2clovesgarlic, smashed
  • 1/4 sour cream
  • 1tablespoonsugar
  • Directions

  • Blend beans in a blender until creamy.
  • Saute onion and garlic in bacon fat until brown.
  • Add all ingredients except bacon and sour cream.
  • Cook over medium heat until boiling, stir occasionally to avoid sticking.
  • Remove from heat at least 10 minutes before serving to allow thickening.
  • Top with sour cream and bacon.
  • Serve with hot tortilla’s or corn chips.
  • Reviews

  • “I really enjoyed this dip, and so did my picky husband! I used canned black beans though and because I drained and rinsed the beans I added about 1/2 cup chicken broth when I blended the beans to make them smooth. I’ll be making this again soon. Thanks.”

  • “Very good dip! My husband normally does not care for bean dip, but he did enjoy this one. I halved the recipe, but used the full amount of Tabasco (the Habanero version). Otherwise, no changes and loved it! Thanks, Derf!”

  • “I liked this, and my husband loved it.I also used canned black beans, and had to add a bit of water.Also, I used the cilantro stems, and put them in the blender with the beans.Instead of sour cream I used about 1/4 c of plain yogurt and mixed it in just before I served it.It felt like a little something was “missing”.Next time I will add a squeeze of lime juice to help brighten the flavors.”