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Black Bean Dip

Black Bean Dip
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This creamy black bean dip is a flavorful and versatile appetizer, perfect for parties or casual snacking. With smoky cumin, zesty lime, and a hint of spice from jalapeños, it’s a quick and easy dish that pairs beautifully with tortilla chips or fresh veggies.

Ingredients

Scale
  • ¼ cup extra virgin olive oil
  • 2 small yellow onions, chopped
  • 4 cloves garlic, peeled and roughly chopped
  • 2 jalapeño peppers, seeded and chopped (adjust seeds for spice level)
  • 2 (15.5-ounce) cans black beans, rinsed and drained
  • 1½ teaspoons salt
  • ½ teaspoon ground cumin
  • 2 tablespoons fresh lime juice (about one lime), plus more if desired
  • 3 tablespoons water
  • ¼ cup fresh cilantro, chopped (optional), plus more for garnish

Substitution Tips:

  • Swap jalapeños for bell peppers for a milder flavor. For extra heat, keep the seeds or add cayenne pepper.
  • Use parsley instead of cilantro if preferred.

Instructions

  1. Sauté Aromatics: Heat olive oil in a small saucepan over medium heat. Add onions, garlic, and jalapeños. Cook for about 10 minutes, stirring occasionally, until softened but not browned. Tip: The onions should turn translucent while the garlic releases a fragrant aroma.
  2. Blend Ingredients: Transfer the cooked mixture to a blender or food processor. Add black beans, salt, cumin, lime juice, water, and cilantro (if using). Blend until smooth. Pro Tip: If the dip feels too thick, add water or lime juice little by little to reach your desired consistency.
  3. Taste & Adjust: Taste the dip and adjust seasoning—add more salt for balance or lime juice for brightness.
  4. Serve: Transfer to a serving bowl and garnish with extra cilantro if desired. Serve warm, cold, or at room temperature with tortilla chips or veggies like carrot sticks or celery.

Notes

  1. Serving Suggestions: Pair with tortilla chips, pita bread, or fresh veggies like bell peppers and cucumbers. For an elevated presentation, top with sour cream or crumbled queso fresco.

    Tips & Tricks:

    • Avoid browning the onion mixture to keep the flavors mild and balanced.
    • Use a food processor instead of a blender for easier blending if available.

    Storage & Reheating: Store leftover dip in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat or in the microwave in short bursts until warmed through. The dip can also be frozen for up to two months; thaw overnight in the fridge before reheating.

Find it online: https://mexicanrecipe.info/black-bean-dip/