Easy Black Bean Dip
Twenty minutes gets this black bean dip ready for chips or vegetables. Canned beans keep preparation short, while sautéed onion and jalapenos build flavor. I make a batch while putting away groceries after work. The recipe makes eight servings with 190 calories and 10g protein each.
Why This Works
Cooking the onion and jalapenos first softens their texture before blending. Garlic and spices join briefly so their flavor spreads through the oil. Black beans provide a thick base without sour cream or cream cheese. Cilantro and lime go into the processor for a fresh finish.
The measured water helps the processor turn the beans into a smooth dip. Rinsing removes the canning liquid before the beans enter the mixture. That makes the added liquid easier to control. Cotija is optional, so the base works without a cheese topping.
How It Comes Together
Plan for 15 minutes prep and 5 minutes cooking. The listed total is 20 minutes, with no required chilling step. Dice the onion and seeded jalapenos, then mince the garlic. Rinse and drain the beans while gathering the remaining ingredients.
Sauté the onion and peppers before adding garlic, salt, cumin, and chili powder. Transfer that mixture to the processor with beans, cilantro, lime, and water. Blend until smooth, then taste before making seasoning adjustments. Spoon into a bowl and add the optional garnishes if desired.
What You Need
Drain the beans thoroughly after rinsing so excess water doesn’t thin the dip. Measure cilantro loosely rather than compressing it into the cup. Keep the optional garnish separate from the cilantro used for blending. Have a spatula ready to scrape the processor bowl as needed.
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 2 jalapeno peppers, sliced in half, seeded and diced
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 (15.5-ounce) cans black beans, rinsed and drained
- 1/2 cup loosely packed roughly chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 3 tablespoons water
- Fresh cilantro, for garnish (optional)
- Cotija cheese, for garnish (optional)
How to Make It
Keep the skillet at medium heat while softening the onion and jalapenos. Stir the garlic and spices during their short cooking stage. Scrape the seasoned vegetables and oil into the processor to capture their flavor.
- Heat the extra virgin olive oil in a skillet over medium heat. Add the diced onion and jalapeno peppers, then sauté for 3 to 4 minutes.
- Add the minced garlic, kosher salt, ground cumin, and chili powder, and stir for 1 additional minute.
- Transfer the sautéed mixture to a food processor. Add the black beans, cilantro, lime juice, and water, then blend until smooth. Taste and adjust spices to preference.
- Spoon the dip into a serving bowl and garnish with fresh cilantro and cotija cheese, if desired.
Stop and scrape the bowl if ingredients collect above the blades. Blend again before deciding whether the texture needs adjustment. The finished dip should be smooth enough to scoop without large bean pieces.
How to Serve It
Use sturdy tortilla chips that can hold a thick scoop without breaking. Bell pepper strips, cucumber rounds, and carrot sticks also work. Spread the dip in a shallow bowl for easier access. Add optional cotija and cilantro just before serving.
The dip also works as a spread inside tacos or burritos. Spoon some alongside rice and roasted vegetables for another serving option. Keep chips separate until eating so they stay crisp. Added accompaniments and extra toppings change the supplied nutrition values.
Leftovers and Storage
Refrigerate for up to 4 days in a sealed container at 40°F or below. Refrigerate within 2 hours, or within 1 hour above 90°F. Store optional garnishes separately when possible. Stir before serving because the dip can thicken during refrigeration.
For reheating, place one portion in a microwave-safe bowl and cover loosely. Heat for 30 seconds, stir, then continue in 15-second intervals. Check that it reaches 165°F throughout, including the center. Add a small splash of water if the warmed dip becomes too thick.
Quick Notes
Taste with your chosen dipper before adding more salt. Salted chips and cotija both affect how seasoned each bite tastes. Make small adjustments, then blend again before checking.
- Rinse and drain both cans before blending to control the finished consistency.
- Avoid burning the garlic; stir during its final minute in the skillet.
- Compare canned bean prices by weight and skip optional cotija to reduce spending.
- Rinse the beans while the onion and peppers cook to overlap tasks.
- Dice the onion and peppers evenly so they soften at similar rates.
- Omit cotija for a dairy-free, vegan version of the finished dip.
Easy Swaps
These optional variations change the original recipe listed above. Keep bean quantities similar so the dip retains its intended thickness. Substitutions and toppings can change the supplied calorie and protein values.
- Leave off cotija and use the optional cilantro garnish for a vegan dip.
- Replace black beans with the same canned quantity of rinsed, drained pinto beans.
- Use finely diced green bell pepper instead of jalapenos for a milder version.
- Replace lime juice with the same 2 tablespoons of fresh lemon juice.
Ingredients
Method
- Heat the extra virgin olive oil in a skillet over medium heat. Add the diced onion and jalapeno peppers, then sauté for 3 to 4 minutes.
- Add the minced garlic, kosher salt, ground cumin, and chili powder, and stir for 1 additional minute.
- Transfer the sautéed mixture to a food processor. Add the black beans, cilantro, lime juice, and water, then blend until smooth. Taste and adjust spices to preference.
- Spoon the dip into a serving bowl and garnish with fresh cilantro and cotija cheese, if desired.
Common Questions
Is this dip very spicy?
Jalapeno heat varies, even when the peppers look similar. Removing the seeds and pale inner ribs reduces some heat. The finished dip still gets warmth from jalapenos and chili powder.
Can I use dried black beans?
Yes, but cook them fully before using them in this recipe. Dry beans cannot go directly into the processor as a replacement. Their cooking time is additional to the stated 20 minutes.
Can I serve it cold?
Yes, the dip works chilled as well as freshly blended. Stir it before transferring to a serving bowl. Add the optional garnishes after stirring.
Drain the beans, cook the aromatics, and blend until smooth. Taste with a chip before adding more salt. Refrigerate leftovers promptly for another snack.
— Emily
