Black bean burger dip
Black bean burger dip
Check out the picture of the Black Bean Burger Dip I made tonight! My husband’s department often has pitch-in lunches, and since his cooking skills are, um, let us say. . . . well, let us not say, okay? He asks me to fix something for him to contribute, which is fine with me because I LOVE to cook.

Continuing Texas Pepper Jelly’s theme of Superbowl Food, I decided to kill two birds with one stone and make for him what I’m recommending all of YOU make for the weekend: Black Bean Burger Dip.

It’s easy, nutritious, spicy, and yummy good. Remember now, that this particular recipe is for about 25 people, so it’s perfect for a departmental pitch-in as well as for your Superbowl crowd.


2 pounds hamburger, cooked and crumbled
1 huge tomato, diced (can of diced tomatoes works, too, if you drain it well)
1 can black beans, well drained and rinsed
1/2 cup Texas Rib Candy
1/2 head lettuce, shredded
1 cup Mexican cheese, shredded ribcandysm
1 cup sliced mushrooms
1 brick of cream cheese
1 cup sour cream
1/2 cup diced green chilies

What to do:

In a large bowl, mix together the hamburger, tomatoes, chilies, sour cream, black beans, and Rib Candy. Set aside.

In the bowl in which you intend to serve the dip, cover the bottom with the sliced mushrooms. On top of that, add a layer of lettuce, then a layer of cheese, then a thick layer of meat mixture. Slice the cream cheese in half thin-wise and put the pieces on top of the meat. Repeat layers until all your ingredients have been used up, making sure your top layer is meat with a little cheese sprinkled on top.

Cover tightly and refrigerate overnight.

When your husband removes the bowl to take it to work, remind him to take along the taco chips, too. They make these long, thin chips now that are perfect for dipping!