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This easy Black Bean Dip is healthy, delicious, and comes together in about 5 minutes. You control the heat and customize to your liking – better make a double batch because this bean dip is going to go fast!
This bean dip recipe is the perfect addition to your party, or a healthy snack to munch on throughout the week. Serve with Air Fryer Tortilla Chips, top Oven Baked Tostadas, or just enjoy with your favorite raw veggies.
Dips are a must-have at parties, and this bean dip recipe is no exception. It’s super fast and simple to make, tastes great and it’s healthy, too! You can serve it with a variety of dipper, or spread it on flour tortillas. Control the heat level and customize the ingredients to create a special flavor that’s all your own.
Black beans are delicious, high in fiber and antioxidants. For your next party, don’t just serve a basic dip. This black bean dip is a guaranteed hit!
Black Bean Dip Ingredients
- Black Beans – You need a couple of 15-ounce cans of black beans. Pour them into a colander and rinse them off really well. The brand doesn’t really matter, but I prefer Bush’s.
- Jalapeno – I only use one jalapeno, because I want the flavor without the heat. Feel free to use more.
- Garlic – I love garlic, so I added 3 medium-sized cloves. When I tested this recipe, I kept adding more because I love the flavor it adds. Customize as you wish.
- Onion – you will need 1 small onion. What is a “small” onion? It should fit in the palm of your hand and you should get about a cup of diced onion from it.
- Chili powder and Cumin – The only spices I used, but really the only spices you need. Plus salt and pepper.
- Lime juice – Fresh squeezed is best. Use a medium lime; the larger ones don’t necessarily have more juice. I used about 2 tablespoons, maybe a little more from one and a half limes.
- Cilantro – About ¼ of a cup, but again, do as you wish and add more or less. You don’t need a ton – use the rest to make some Fresh Homemade Salsa.
How to Make Black Bean Dip
I said this black bean dip was simple, and it really is! Just toss all of the ingredients into a food processor and pulse until everything is well blended. It won’t be totally smooth because the black beans have a lot of texture.
Once everything is blended, give it a taste and adjust the ingredients. Add more lime juice, or a few of the jalapeno seeds for heat and be sure to add salt and pepper.
Serving Suggestions
Serve with tortilla chips, pretzels, crackers, or fresh, raw vegetables. Or make a bean dip bruschetta – spread some dip on crostini and top with fresh tomatoes and cheese.
However you serve it, make sure to garnish with crumbled cotija cheese and cilantro.
Storage Instructions
Store leftover bean dip in an airtight container in the refrigerator for up to 3-4 days. This dip is so great for snacking on during the week; just give it a quick stir before serving.
Recipes Notes and Tips
- I always remove the ribs and seeds because that’s where most of the heat is, but if you like it spicy you can add them.
- Roll the limes on the counter with the palm of your hand to release the juice.
- If you’re serving with chips, be sure to do a taste test with them. You may not want to add too much salt if you’re serving with salty chips.
- For vegan black bean dip, simply omit the cotija cheese garnish.
- If you don’t have a food processor you can use a blender instead. Add some lime juice to the pitcher first, then the rest of the ingredients. Pulse until smooth, scraping down the sides every once in a while to make sure that everything is incorporated.
More delicious cold dips
- Easy 3-Ingredient Rotel Dip
- Roasted Tomatillo Salsa Verde
- Hot Mexican Corn Dip
- Loaded Cream Cheese Dip
- BLT Dip
Black bean dip
Ingredients
- 30 ounces canned black beans drained and rinsed (2 cans)
- 1 jalapeno seeded and chopped
- 3 garlic cloves peeled and roughly chopped
- 1 small onion peeled and roughly chopped
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 2 tablespoons fresh lime juice about 1 lime, more or less to taste
- ¼ cup fresh minced cilantro plus some for garnish
- Cotija cheese for garnish
- Salt and pepper to taste
Instructions
- Place black beans, jalapeno, garlic, onion, chili powder, cumin, lime juice, and cilantro in a food processor. Pulse until blended and smooth. Add salt and pepper to taste.
- Pour into a serving bowl and top with cotija cheese and fresh cilantro. Serve with tortilla chips, pita chips, or crackers.
Notes
- For more of a kick, add the jalapeno seeds.
- For vegan black bean dip, simply omit the cotija cheese garnish.
- If you don't have a food processor you can use a blender instead. Add some lime juice to the pitcher first, then the rest of the ingredients. Pulse until smooth, scraping down the sides every once in a while to make sure that everything is incorporated.
Nutrition
Nutritional Disclaimer Kristin Maxwell of "Yellow Bliss Road" is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Really good!