Last Updated on December 20, 2023 by David Michael
Black Bean Dip
Disclosure: This post may contain affiliate links, meaning we may earn a commission if you make a purchase using our links.
Earthy black beans are transformed into this classic crowd pleaser with bright south western flavors. Canned beans make this come together in just a few minutes.
If you don’t like cilantro feel free to substitute flat leaf parsley.
Black Bean Dip Recipe
2 (14-15 ounces each) cans black beans, drained and rinsed or 3 cups cooked black beans, drained
2 teaspoons cumin
1 teaspoon chili powder
Juice of a lime (about 2 tablespoons)
2 tablespoons olive oil
2 cloves garlic, chopped
1 red onion, medium sized, diced
2 jalapenos, seeded and diced
1/4 cup cilantro, minced – with a few leaves reserved for garnish.
Put the beans, cumin, chili powder, lime juice, olive oil, and garlic in a food processor, blend until smooth, adding a little more olive oil if necessary.
Add the onion, jalapenos, and cilantro and pulse to combine.
Transfer to a serving bowl and garnish with the reserved cilantro leaves.
Serve with tortilla chips and or crudités.
See our Super Bowl Party post for more great game day recipes.
These ceramic bowls are a great size for dips – about 6 inches across and 3 inches tall. I love the colorful mix of patterns. Great for a party!
The Cuisinart 14 cup processor is a workhorse in my kitchen. This one has the power to blend with ease. The larger size lets you double the black bean dip recipe with ease if you’re having a larger gathering. It’s an invaluable tool for our Welsh Rarebit Cheese Ball.
These are the blue tortilla chips I used in the featured image. They’re lightly salted and sturdy enough to hold up to the black bean dip. Bonus that they are also organic!
The natural companion to the blue tortilla chips. These are what I used for the photo also. These organic chips are delicious.