Asian BBQ Bean Dip, a spin on the party "taco dip"
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Asian BBQ Bean Dip

A delicious spin on the traditional taco dip!
Prep Time15 mins
Total Time15 mins
Servings: 20 servings


  • 1 cup BUSH’s Asian BBQ Beans
  • 1/2 cup shredded carrot
  • 1/4 cup chopped unsalted peanuts
  • 3 tablespoons chopped green onions
  • 3 tablespoons reduced-sodium soy sauce divided
  • 2 garlic cloves minced
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoons cornstarch
  • 1/2 cup water
  • 2 tablespoons ketchup
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon cider vinegar
  • 1 package 8 ounces reduced-fat cream cheese
  • Sesame rice crackers or tortilla chips
  • Lettuce leaves
  • Parsley optional


  • In a large bowl, combine the beans (do not drain), carrot, peanuts, onions, 2 tablespoons soy sauce, and garlic. Cover and refrigerate for several hours.
  • In a large saucepan, combine brown sugar and cornstarch; stir in water, ketchup, Worcestershire sauce, and vinegar until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool for 5 minutes. Cover and refrigerate.
  • Just before serving, in a small bowl, beat cream cheese and remaining soy sauce until smooth. Spread evenly into a 12-in. serving dish. Cover with bean mixture; sprinkle with parsley (optional) and drizzle with sauce. Serve with crackers or chips or lettuce leaves.