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Hot Black Bean Dip #TeamTBC

Hi Everyone!

Happy National Tortilla Day!  Smoothie Monday had to take a backseat today because of this glorious holiday!!  You know how I love Mexican food, spice and dips, so I had to celebrate with my Hot Black Bean Dip!

Oh man this dip is so me. Apparently I’m on some kind of southwestern kick from yesterdays chili recipe. But this dip is just amazing, really it is. It’s chunky, fresh tasting, filling, cheesy, gluten-free and simply delicious. It’s not spicy either, that’s because I dip it in the brand new, just hitting the markets now “The Better Chip” newest addition to its family of great chips, “Chipotles and Sea Salt Tortilla Chips.” These chips are hot and spicy!! I love them. The tortilla chips are the perfect complement to my bean dip.

Making the bean dip is super easy too! I cooked everything on a skillet and poured it into my bowl. Then I started dipping! The bean dip is made with onions, garlic, black beans, corn, pepper jack cheese, cumin, cilantro, and fresh cherry tomatoes. If you didn’t have fresh tomatoes, I think salsa would work beautifully in this recipe too!!

This dip is perfect served with your favorite Mexican meal or you could even load it onto a taco salad or even make tacos with it. Me, I prefer dipping chips in it. I’m just glad I had some chips leftover. My Husband tends to eat them all, so I hid them.  Just don’t tell him I did that! he he

Hot Black Bean Dip
Prep time
Cook time
Total time
Fresh, chunky, cheesy, southwestern seasoned hot bean dip.
Serves: 2½ cups (10 servings)
  • ½ tbsp. olive oil
  • ¼ cup onion, diced small
  • 1 clove garlic, minced
  • ¼ cup corn (I used frozen)
  • 15 oz can black beans, drained, rinsed
  • 1 cup cherry tomatoes, cut in quarters (or regular tomatoes)
  • ½ tbsp. lime juice
  • 1 tsp. cilantro (use more if you like)
  • ½ tsp. cumin
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • ¼ cup jalapeno jack cheese, shredded
  1. In a large skillet, add olive oil, onion and garlic. Cook until tender about 5 minutes. Add black beans, gently mush them with a fork, then add corn,tomatoes, lime juice, cilantro, cumin, salt, and pepper and cook until warmed; stirring constantly. Stir in cheese and cook until cheese is melted.
  2. Pour into a bowl and serve with tortilla chips.
Calories per ¼ cup: 58, Fat: 1, Cholesterol: 0, Sodium: 130, Potassium: 41, Carbs: 9, Fiber: 2.3, Sugar: .07, Protein: 4
Nutrition Information
Serving size: ¼ cup

Have you Guys tried  The Better Chips Tortilla Chips? They come in a variety of flavors like Jalapeno, Spinach & Kale, Beet, Corn, Red Pepper, and Sweet Onions. I love them and I love that they are certified gluten-free, Non-GMO, all natural and made with fresh ingredients. You can pick them up at your local grocery store.

Oh and if you can join the The Better Chip Insiders advocate hub, like me. You will have access to exclusive offers, content and prizes!  Just go here!

Well Guys, that’s it for me today!

Have a wonderful day and don’t forget to celebrate National Tortilla Day!!! I know I will!



You Can Find The Better Chip on Facebook, Pintrest, Google Plus, Twitter and Website.

As part of the Better Chip Insider Club, I received a sampling of The Better Chips and was asked to make a dip to go with the new smoked with Chipotle and Sea Salt Tortilla Chip. All opinions are my own.

The Better Chip provided me with product and/or compensation for this post, however the opinions I shared are my own.

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