This black bean dip is one of my all-time favorite easy dip recipes! It’s chunky yet creamy, packed with earthy, spiced Mexican flavors, and a party appetizer everyone will love.
Why You’ll Love This Black Bean Dip
I’ve always been a fan of black bean dip when I order it in Mexican restaurants, so I thought to myself “why not make a copycat recipe at home?” This recipe has a similar flavor profile to my black bean soup, but it’s an easy, healthy, scoopable snack that can be enjoyed throughout the week. It’s also been a hit with my friends and family, so when I’m not making it for myself, I always whip this up for parties. It’s right up there with my guacamole, crab dip, and French onion dip because it disappears quickly every time. Here’s what else you’ll love about my recipe:
- It’s great for making ahead. Since it stores well, I love whipping this up before big holidays like Super Bowl, 4th of July, or Cinco de Mayo when I’ve got a full to-do list.
- It’s actually good for you. Black beans are loaded with plant-based protein, fiber, antioxidants, and essential nutrients, so you can feel good about going back for seconds (or thirds).
Black Bean Dip Ingredients
- Black Beans: I’m using canned black beans to make the process easier, but you are more than welcome to use dried black beans. I’ll share how to cook them below!
- Onions and Jalapeno Peppers: The sautéed onions and jalapeno peppers give this dip a savory depth. This makes it different from refried beans, which mainly consist of beans and spices.
- Spices & Aromatics: Lots of fresh garlic, cilantro, and lime juice help pack in fresh flavors. But the cumin and chili powder add that punch of spice we love in Mexican food. For a spicier black bean dip, add a dash of cayenne pepper to kick up the heat.
Find the printable recipe with measurements below.
How To Make Black Bean Dip
Sauté the aromatics. Toss the diced onion and jalapeno peppers into a pan with oil and sauté for 3 to 4 minutes. Then, add the garlic, salt, cumin, and chili powder and stir for another minute.
Blend it all and serve. Transfer the sautéed ingredients to a food processor, and add the black beans, cilantro, lime juice, and water. Blend until smooth and taste test to see if you want to add any additional spices. Scoop the black bean dip into a serving bowl and garnish with chopped cilantro and cotija cheese (highly recommended!).
Common Questions
This black bean dip will stay fresh in the fridge for 4 to 5 days. If it becomes too thick, stir in a splash of water or lime juice to revive the creamy consistency. You can also freeze this dip for up to 3 months (make sure to thaw in the fridge overnight before serving).
Yes, you can! You’ll need 1 cup of dried black beans, which is equivalent to two 15-ounce cans of black beans. Then, rinse and simmer the black beans in 4 cups of water for 1 to 2.5 hours with a drizzle of olive oil, a pinch of salt, and black pepper. You can also add spices like cumin or garlic powder for added flavor.
Yes, you can use a high-powered blender or mash the ingredients by hand using a fork or potato masher for a chunkier texture.
I’ve actually got a separate recipe for white bean dip, so make sure to check that one out! It has less of a Mexican flavor profile and more of a Mediterranean one—but both are delicious!
More Dip Recipes
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Description
This black bean dip is an appetizer everyone will love! It’s chunky yet creamy, packed with earthy, spiced flavors, and actually healthy. Watch the video below to see how I make this in my kitchen!
- This recipe makes about 3 cups of black bean dip.
- Storage tip: This black bean dip will stay fresh in the fridge for 4 to 5 days. If it becomes too thick, stir in a splash of water or lime juice to revive the creamy consistency. You can also freeze this dip for up to 3 months (make sure to thaw in the fridge overnight before serving).
Calories: 190kcal | Carbohydrates: 29g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 302mg | Potassium: 512mg | Fiber: 10g | Sugar: 1g | Vitamin A: 1085IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 3mg
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