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Picante Black Bean Pizza Dip

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
  • 1/2 cup finely chopped pepperoni
  • 1/2 cup chopped mixed red and green peppers
  • 1/4 cup ripe olive slices

  1. Puree beans in a food processor until fairly smooth.

  2. Transfer to a mixing bowl.

  3. Add 1/2 cup of the picante sauce, cream cheese, garlic and seasonings, mix well.

  4. Spread evenly into a 9-inch pie plate.

  5. Top evenly with the remaining picante sauce, pepperoni, peppers, and olives.

  6. Bake at 350 degrees for 25 minutes until hot.

  7. Serve with tortilla chips.

Appetizer, Dinner