Black Bean Dip Recipe

Stuff You Need

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely diced
• 2 jalapeño peppers, halved, seeded, and finely diced
• 3 garlic cloves, minced
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• 2 cans (15.5 ounces each) black beans, rinsed and drained
• ½ cup loosely packed chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 tablespoons water (reduced slightly for better texture)
• Optional: additional cilantro and crumbled cotija cheese for garnish

Sauté the Aromatics

Heat the olive oil in a skillet over medium heat.

Add the diced onion and jalapeño peppers. Sauté for 3 to 4 minutes until softened.

Stir in the garlic, salt, cumin, and chili powder. Cook for another 30 seconds to 1 minute until fragrant.

Blend the Dip

Transfer the sautéed mixture to a food processor.

Add the black beans, cilantro, lime juice, and water.

Blend until mostly smooth, scraping down the sides as needed.

Taste and Serve

Taste the dip and adjust seasoning if needed.

Scoop the dip into a serving bowl. Garnish with chopped cilantro and crumbled cotija cheese, if desired.

Serve immediately with chips, vegetables, or as a side dish.

Black Bean Dip

This black bean dip is creamy, smoky, and zesty, blending sautéed onions, jalapeños, and spices with black beans, lime, and fresh cilantro. It’s hearty, flavorful, and perfect for dipping or spreading.

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Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion finely diced
• 2 jalapeño peppers halved, seeded, and finely diced
• 3 garlic cloves minced
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• 2 cans 15.5 ounces each black beans, rinsed and drained
• ½ cup loosely packed chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 tablespoons water reduced slightly for better texture
• Optional: additional cilantro and crumbled cotija cheese for garnish

Instructions

• Heat olive oil in a skillet over medium heat.
• Sauté diced onion and jalapeño peppers until softened, about 3 to 4 minutes.
• Stir in garlic, salt, cumin, and chili powder. Cook for 30 seconds to 1 minute until fragrant.
• Transfer the mixture to a food processor.
• Add black beans, cilantro, lime juice, and water.
• Blend until mostly smooth, scraping down the sides as needed.
• Taste and adjust seasoning if needed.
• Scoop into a serving bowl and garnish with chopped cilantro and crumbled cotija cheese.
• Serve with chips, vegetables, or as a side dish.