December 1, 2013

Tabasco Three Bean Dip

Post by Chef Corbin

Tabasco Three Bean Dip

Yield- 1 serving platter

1 eight inch pie plate

1 – 250gram pack of soft cream cheese

Salt and Pepper to Taste

Pinch of ground cumin

3 dashes of Tabasco Sauce

300 grams cooked white beans

250 grams cooked black beans

300 grams cooked garbanzo beans

300 grams diced small fresh tomatoes

Zest and juice from 1 lime

20 ml extra Virgin Olive Oil

25 ml Tabasco Sauce (dependent on how spicy you want it to be)

Salt and Pepper to Taste

45 grams chopped fresh Cilantro


Combine the softened cream cheese with the Tabasco sauce, salt, pepper and ground cumin. Spread the cream cheese mixture onto the bottom of an 8-inch glass pie dish.

In a separate bowl, combine the cooked beans with the diced tomatoes, lime zest, lime juice, olive oil, chopped fresh cilantro and Tabasco Sauce. Season with salt and pepper and layer the bean mixture on top of the cream cheese in the pie dish. Refrigerate for 1 hour and then serve with your favourite assortment of toast, corn chips and breads.


Substitute with different types of cooked beans (option to use tinned cooked beans)

Option to use low-fat cream cheese