Black Bean Dip Recipe
Black, white, pintos and black-eyes for our
Here a Yummy One!
Smooth and nice, try this bean lovers dip with our tangy BBQ sauce. Chips work fine, and try some nice breads too.
KC Masterpiece seems to be a great BBQ sauce for this recipe, but that's us. We never like to make any dish too spicy unless the customer has asked for it that way. So we like to have smoother sauces all make up, with a bottle of hot sauce on the side for those who like the heat.
Another nice tip for this one is lime - it really works with the BBQ sauce and the beans.
Make this ahead of time, up to two days in the fridge before your party - the longer the better.
BBQ idea not working for you? Try your favorite Italian Dressing with a little corn syrup instead. Still no? OK - just add one jar of your favorite salsa. Now you’ve got it!
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Portions/Servings This recipe will feed 30 people.
Read about Party Food Quantities to plan for more or less.
2 cans each of black, white, pinto and
black-eye beans, drained
1 small onion, jalapeno, red pepper,
orange pepper and green pepper
Cilantro? Up to you
1 bottle your favorite BBQ sauce
1 tablespoon lemon juice
2 tomatoes, chopped
6 scallions - chopped
Chop the veggies very small. Mix them with everything else except the toppings. Transfer the dip to a smaller bowl, cover tightly with film, and refrigerate overnight or two.
The day of your party, pour the dip into your serving bowl. Artfully arrange the toppings.
We usually have a few different kinds of tortilla chips, and some baguette style bread, cut up and ready to dip. And there’s always a bottle of hot sauce around.
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