This Buffalo Chicken Black Bean Dip is not only addictive, it’s microwave easy. Served with tortilla chips, crackers, bread, or celery sticks, it’s sure to be a hit.


8 oz reduced fat cream cheese

1-15 oz can black beans, drained and rinsed

1-15 oz can Hormel No-Bean Chili

12 oz shredded deli chicken

1/3 cup Frank’s Red Hot Wings sauce

1/2 cup cheddar cheese

2 tbsp diced jalapeños (I used Mezzetta’s “Tamed Jalapeño Peppers)

Chips, Crackers, Bread, Celery–anything dippable 🙂

1) In large microwave-safe bowl, microwave cream cheese 1 minute; remove from microwave and stir in black beans, no-bean chili, deli chicken, and hot wings sauce; microwave 3 minutes, stir, microwave another 2 minutes; remove from microwave

2) Spread dip in large casserole dish, top with cheddar cheese and jalapeños and microwave an additional 1 minute until cheese melts; remove from microwave and serve with “dippable” of your choice; yum!

Servings: 8-10



I know dips are usually reserved for appetizers, but from time to time our family enjoys making a meal of chips and dip. Though our favorite remains Cream Cheese Black Bean Dip, this Black Bean-Bacon Dip is a contender. The only complaint was from Junior Too: “It could be spicier.” In which case, you can always substitute hot salsa.

Black Bean-Bacon Dip

6 slices bacon (I used turkey bacon; if you use regular fatty bacon, you probably won’t need the olive oil)

1 tbsp olive oil

1/2 medium-sized onion, chopped fine

1 jalapeno, seeded and chopped very fine

1/2 cup fresh cilantro, chopped

1-1/2 cup salsa (I used medium)

2-15 oz cans black beans, rinsed, drained, and coarsely mashed (leave some beans intact)

1/2 cup sour cream

1 cup grated Colby-Monterey Jack blend, divided (cheddar is good too)

2 tbsp taco seasoning

tortilla chips

1) In large, deep skillet over medium-high heat, cook bacon until just crisp; remove from heat and chop; set aside

2) Add olive oil to skillet and heat over medium-high; add onions and jalapeno and, stirring often, cook 5 minutes until veggies soften; reduce heat to medium and stir in cilantro (reserving 2 tbsp for topping), salsa, mashed black beans, sour cream, 3/4 cup cheese (reserving 1/4 cup for topping), bacon (reserving 2 tbsp for topping), and taco seasoning; cook, stirring often, 10 minutes until heated through; remove from heat

3) Pour bean dip into medium-sized serving dish, top with reserved cheese, bacon, and cilantro, and serve with tortilla chips

Servings: 10-12 (appetizer), 4-6 (entree)