Black Bean Dip

Name: Black Bean Dip
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: tex_mex
Ingredients: 3 cup black beans (cooked from dried, drained and rinsed); 1 pcs onion (small, roughly chopped); 2 pcs garlic (cloves, peeled); 1 pcs jalapeño (stem removed, seeded for less heat); 2 tbsp lime juice (fresh squeezed); 2 tbsp olive oil; 1 tsp cumin powder; 1 pinch smoked paprika; 1 pinch salt; 3 tbsp cilantro (fresh, roughly chopped, plus extra for garnish); 3 tbsp water (for blending, as needed)

RATING

4.4/5(98)

TASTE SCORE

8/10

A rich, creamy black bean dip with a hint of cumin and a kick of lime. This quick blender dip comes together in minutes and tastes even better after a quick chill, making it perfect for game day snacking or taco night spreads.

PREP

10m

COOK

SERVES

1 CUP

168 cal

SERVINGS

METHOD · 5 STEPS

prep · ~5 min
Prep the vegetables for the blender.
1.Roughly chop 1 small onion and 1 jalapeño (remove seeds for less heat).
2.Peel 2 cloves of garlic.
3.Roughly chop fresh cilantro to fill 3 tablespoons.
mix · ~2 min
Blend the black bean dip to your desired texture.
1.Add 3 cups cooked black beans, chopped onion, garlic, and jalapeño to a food processor.
2.Add 2 tbsp olive oil, 2 tbsp fresh lime juice, 1 tsp cumin, 1 pinch smoked paprika, and 1 pinch salt.
3.Pulse until combined, then blend. Add 1 tbsp water at a time until smooth and dippable.
4.Stop and scrape down the sides with a spatula as needed.
TIPFor a chunkier dip, pulse briefly. For a silky smooth dip, let the processor run for 60-90 seconds.
mix · ~1 min
Fold in the fresh cilantro.
Transfer the dip to a bowl and fold in the 3 tablespoons of roughly chopped cilantro. Taste and adjust salt or lime juice if needed.
rest · ~15 min
Chill the dip to meld the flavors.
Cover and refrigerate for at least 15 minutes to allow the flavors to combine. The dip thickens slightly as it sits.
TIPThis dip tastes even better the next day. Make it ahead for stress-free entertaining.
garnish
Garnish with extra cilantro leaves and serve.
Transfer to a serving bowl, drizzle a little olive oil on top, and scatter a few fresh cilantro leaves. Serve with tortilla chips or veggie sticks.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use cooked-from-dried beans for the best texture; canned beans can make the dip watery.
2
For a silky-smooth dip, let the food processor run for a full 60–90 seconds.
3
To dial heat up or down, keep or discard the jalapeño ribs and seeds.
4
Chill the dip for at least 15 minutes — overnight is even better — to let the flavors deepen.
5
If the dip is too thick after chilling, stir in a teaspoon of water or lime juice to loosen it.
6
Store leftovers in an airtight container in the fridge for up to 5 days; stir before serving.

RECIPE VARIATIONS