Another Black Bean Dip recipe your thinking. I say you betcha because this one is a touch different. Plus all of my favorite food groups (that would be all of them if you added a chocolate cookie).
This started with leftover ingredients after a Cinco de Mayo Fiesta and has stuck around lo these many years.
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It has always been made with black bean soup but I have recently found new, more flavorful brand. Happy dance. Because it really added tons of flavor with no add work. If I can find that I am good to go. This one is Goya and is prepared with olive oil, bell pepper and onion but trust me, I have used just about every make and model of black bean soup on the shelf over the years. When you cook it be sure to mash it with a spoon or a potato masher so that it has a rougher consistency. But not too smooth. That would be baby food. Not an interesting texture.
Mexican Black Bean Dip
Ingredients
- 15 oz Can Black Bean Soup
- 4 Oz Dairy Sour Cream
- 1 Tbls Lemon Juice to taste start with less and add
- Salsa
- Grated Cheddar
- Chopped Green Onions
- Nachos
Instructions
- Heat black bean soup . Mashing as it cooks. When a consistency that is pleasant to you pour onto serving dish.
- Add lemon juice to sour cream alittle at a time. Sometimes lemons( or lemon juice) can be stronger than at other times. Layer onto black bean soup.
- Layer salsa, cheddar and garnish with green onions as you choose.
- Serve chilled or room temp with nachos. Multi-color nachos is really nice touch.
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