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Quick and easy dip - I added fresh lemon juice and fresh cilantro which really added to the flavor. I'd definitely add some fresh garlic to complete the flavors. Used fat free sour cream to save a few calories - it really needed a bit more than the amount specified as it wouldn't come together very well in the blender... it would have been better with my food processor I think. Went great with celery, cucumber slices and baby carrots for dipping.

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Brooke the Cook in WI April 13, 2010

yum! Will be making this again. I added a few dashes of hot sauce, garlic powder and a little dried onion to give it a bit more flavor. I drained, rinsed and mashed all the beans as well. (Rinsing canned beans seems to make them easier to digest.)

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1015092 January 03, 2010

Good dip! I used fat free cream cheese instead of sour cream and added cumin and garlic.

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Nashville Foodie July 08, 2009

Took the suggestion from another reviewer & added some garlic powder & drained the beans! That was tasty enough for me & my guests! And, by the way, this makes a GREAT spread for a thick slice of a crusty, 11-grain bread that it locally baked in my area! Thanks for sharing! [Made & reviewed for one of my adoptees in this Spring's Pick-A-Chef]

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Sydney Mike April 17, 2008

This was good. I chose to coarsely mash both cans of beans. The only other change I made was to add some garlic powder. Will definitely make this again, but might spice it up a bit more next time with jalapenos and/or other spices.

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Heaven's Kitchen March 01, 2007

Another great recipe pick for PAC spring '06! I used 2 (15 oz) cans of black beans, drained. The 1 1/2 cups of black beans was just not enough for the 1/2 cup of sour cream. Came together easily and the flavors were wonderful. This will be next on the list of party foods!!

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Bippie May 03, 2006
Black Bean Dip