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Blackberry Black Bean Dip

Prep Time: 25 Minute(s)
Cook Time: 20 Minute(s)
Yield: 8 to 10


  • Crisco® Original No-Stick Cooking Spray
  • 2 (15 oz.) cans organic black beans, rinsed, drained and divided
  • 2/3 cup Smucker’s® Natural Blackberry Fruit Spread
  • 1/4 cup cilantro leaves, plus additional for garnish
  • 1 teaspoon ground cumin
  • 1 teaspoon chipotle powder or chili powder, or to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon Santa Cruz Organic® Pure Lime Juice
  • 1 cup corn salsa, drained
  • Salt and pepper
  • 1 (8 oz.) package shredded Mexican four cheese blend, divided
  • Tortilla Chips


  1. HEAT oven to 425°F. Coat 2 quart casserole with no-stick cooking spray.
  2. COMBINE half of beans, fruit spread, cilantro, cumin, chipotle powder, garlic powder and lime juice in food processor bowl. Puree mixture. Add remaining beans. Pulse several times to coarsely chop beans. Remove lid. Stir in corn salsa with spoon. Season to taste with salt and pepper.
  3. PLACE half of mixture in prepared dish. Sprinkle with half of cheese. Top with remaining bean mixture and cheese. Bake 15 to 20 minutes or until bubbly. Garnish with fresh cilantro leaves. Serve with tortilla chips.

Nutrition Facts

Serving Size (1/8 of recipe), Calories 370 (Calories from Fat 140), Total Fat 15g (Saturated Fat 7g, Trans Fat 0g), Cholesterol 25mg, Sodium 770mg, Total Carbohydrate 48g (Dietary Fiber 6g, Sugars 13g), Protein 12g; Percent Daily Value*: Vitamin A 8%, Vitamin C 15%, Calcium 30%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.