February 1, 2012

Tabasco Three Bean Dip

Post by Chef Corbin

Yield- 1 serving platter


1 eight inch pie plate
1 – 250gram pack of soft cream cheese
Salt and Pepper to Taste
½ tsp. (Pinch) ground cumin
3 dashes of Tabasco Sauce
1 cup (300 grams) cooked white beans
3/4 cup (250 grams) cooked black beans
1 cup (300 grams) cooked garbanzo beans
1 cup (grams) diced small fresh tomatoes
Zest and juice from 1 lime
1 ½ Tbsp. (20ml) extra Virgin Olive Oil
1-2 Tbsp., (20ml) Tabasco Sauce (dependent on how spicy you want it to be)
Salt and Pepper to Taste
3Tbsp. (45grams) 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