Picante Black Bean Pizza Dip

John B.
This is from a press release that was sent to the Connecticut Post (where I worked for 40 years). We have made this many times for our guests, and it's always been a huge hit over the last 20 years.


  • 2 cans 15 oz black beans, rinsed and drained
  • 1 cup Pace mild picante sauce divided
  • 3 oz Brick cream cheese at room temperature
  • 3 cloves garlic minced
  • 2 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • ½ cup finely chopped pepperoni
  • ½ cup chopped mixed red and green peppers
  • ¼ cup ripe olive slices


  • Puree beans in a food processor until fairly smooth.
  • Transfer to a mixing bowl.
  • Add 1/2 cup of the picante sauce, cream cheese, garlic and seasonings, mix well.
  • Spread evenly into a 9-inch pie plate.
  • Top evenly with the remaining picante sauce, pepperoni, peppers, and olives.
  • Bake at 350 degrees for 25 minutes until hot.
  • Serve with tortilla chips.

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