Sunny Caribbean Black Bean and Mango Dip
photo by kdub53
- Ready In:
- 20mins
- Ingredients:
- 15
- Serves:
-
10
ingredients
- 1 (8 ounce) package low-fat cream cheese, softened
- 1⁄2 cup reduced-fat sour cream
- 1⁄2 teaspoon salt
- 1 teaspoon chili powder (to taste)
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1⁄4 teaspoon dried oregano, crushed
- 1 teaspoon cumin (to taste)
- 1 (15 ounce) can black beans, well rinsed, drained, and dried on paper towels
- 1 cup mango, cut into small dice
- 1 large jalapeno pepper, seeded and finely minced
- 1⁄4 cup chopped fresh cilantro (to garnish)
- 1⁄2 cup seeded and diced fresh tomato (to garnish)
- tortilla chips, for dipping
directions
- In a small bowl, thoroughly mix cream cheese, sour cream, and dried seasonings.
- Taste for seasoning.
- Spread mixture in an 11 inch glass pie plate or other serving plate of same dimension.
- Sprinkle top with minced jalapeno, then black beans, then mango.
- Cover well and chill overnight.
- Just before serving, sprinkle tomato and cilantro over the top.
- Serve with tortilla chips.
- Preparation time doesn't include chilling time.
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Reviews
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This recipe deserves a perfect score. Brought this to a bbcue & even the picky eaters loved this. Really enjoyed the combination of spicy & sweet. You really couldn't tell there was mango. however, I felt it was an important part to round out the flavours. The only thing I changed... I didn't have fresh cilantro so I added a tiny frozen cube to the dip part. Great recipe, thanks so much for sharing.
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The hardest part about this recipe was to stop the, erm "preliminary taste testing" and stick it in the fridge overnight. Even unchilled without letting the flavors meld together, it was fabulous! Unfortunately, I had a few problems. The first was that the mango I bought for it was icky. I ended up using a can of drained tropical fruit salad and chopping it up a bit more. It also turned out that my powdered onion was actually onion salt, so I sort of used minced, dried onion and the onion salt. If it tastes better with the proper ingredient, I don't think I'll ever get it chilled. I left off the jalapenos because we're either wimpy or we have stomach problems. This recipe definitely rates a do over! I can't see me serving a chili powder or cumin based chicken dish without it ever again.
RECIPE SUBMITTED BY
Northwest Lynnie
United States
An avid cook since I was a teenager, and a retired First-Grade teacher, my students and I used to cook twice a month in the classroom, coordinating what we prepared with our curriculum. I always snuck in mini- lessons on nutrition and manners at the same time. :) The children loved it, taking home recipes they made in class and asking their parents to make them again at home. THESE were no boring lessons on liquid and dry measurement! If you think about it, cooking is largely a combination of math, chemistry, and artistry.
Fond memories of my students play a role in my cooking-life today. A giant, framed, black chalkboard graces one dining room wall, replete with the menu-of-the-day in manuscript handwriting and simple chalk drawings.
Special joys in my life these days, (besides two outstanding grown children :), family, friends, and cooking) include gardening/landscaping, writing a book about teaching, music, discovering watercolors by local artists, and exploring my new island home, where bald eagles and Dungeness crabs are among my neighbors.