Black Bean Dip

This is another good party dip, although I also use it on sandwiches and on crackers. It can be used with veggies or chips. The original recipe came from Cooking Light.  It has unlikely ingredients, which is why I made it.  What food has both cocoa and balsamic vinegar? The caramelized onions give it a pleasant sweetness. Don’t be turned off by the black bean name – it doesn’t taste really beany.  In fact, I can’t really describe the taste.  You’ll have to make it.

Black Bean Dip

Cooking spray
1 teaspoon olive oil
4 cups coarsely chopped onion
2 15 ounce cans black beans, drained and rinsed.
1 Tablespoon balsamic vinegar
2 teaspoons unsweetened cocoa
½ teaspoon salt
½ teaspoon paprika

Spray a large non-stick skillet with cooking spray and add oil.  Heat over medium high heat.  Add onion and sauté.  As the onion begins to turn golden (about 5 minutes), add ¼ cup of water, stirring the onions.  The water will evaporate and help the onions soften without extra oil.  Cook the onions until they are golden.  Be careful not to burn them or they will be bitter.

Put the onions and all the remaining ingredients in a food processor and process until smooth.  This makes 12 ¼ cup servings with about 0.3 grams of fat/serving.  The original recipe said that the serving size was I tablespoon.  Who ever eats 1 tablespoon of dip?



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I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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