BBQ Black Bean Dip is a favorite crowd pleaser I’ve served for many occasions: New Years parties, summer gatherings and every day fare. It can be used not only for a corn chip, cracker and veggie dip, but also for a delicious wrap filling.
It can be made in advance (in fact is even better the second day) and will keep refrigerated for up to a week.
Add the rest of the ingredients except the beans to the processor bowl and process until smooth. Open canned beans and drain. Add the beans and pulse a few times until you get a desired (chunky or puréed) texture.
Can be served at room temperature, chilled, or warmed in a saucepan or fondue dish.