Last Updated on February 20, 2023 by David Michael

Black Bean Dip

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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.

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Colorful Serving Bowls

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!

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Cuisinart 14 Cup Food Processor

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.

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Blue Corn Tortilla Chips

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!

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White Corn Tortilla Chips

The natural companion to the blue tortilla chips. These are what I used for the photo also. These organic chips are delicious.

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