Black Bean Dip comes together super fast in a food processor or blender, and is full of delicious flavor! It has just a few simple ingredients and is perfect served warm or cold.
I think it is possible that tortilla chips are my love language. And I know what you are going to say, that I say a lot of foods are my love language. But I said what I said.
This Black Bean Dip is the perfect easy recipe to enjoy with your tortilla chips. It comes together in minutes and is delicious warm or cold. This would also make the perfect filling for burritos or to eat as a side dish. It is amazing.
Black Bean Dip Ingredients
This easy black bean dip has just a few simple pantry staples, but together they blend up to create an unbelievable flavor. Here’s all you need:
- Garlic cloves: You can toss the whole cloves into the blender or food processor.
- Canned black beans: Make sure to drain and rinse the beans before adding them to the mixture. Canned beans are in liquid that has a lot of sodium. If you don’t rinse them first it will really impact the final flavor.
- Pickled jalapeños: You can also use green chiles if that’s what you have. The biggest difference between the two is their heat. Jalapeños are generally spicier than green chiles.
- Cilantro: Adds a flavor profile to the dip and makes the perfect garnish for serving.
- Lime juice: Fresh limes are best for recipes that call for lime juice. One lime will give you plenty of juice for this recipe. If you prefer to keep bottled lime juice on hand for convenience, that is fine too.
- Cumin: This earthy, nutty spice adds a warm, slightly lemony flavor to the bean dip. Absolutely delicious!
- Salt and pepper
Pickled Jalapeños
How to Make Black Bean Dip
This bean dip recipe comes together right in your blender or food processor in minutes. For the full recipe including all ingredients and measurements, scroll to the recipe card at the bottom of the post.
- Rinse your black beans. This is an important step to remove the high-sodium liquid the beans are packed with. Rinse them until the water runs clear.
- Combine all ingredients. Add everything to your blender or food processor.
- Blend well until smooth. You may need to scrape down the sides. Taste and add more salt and pepper as needed.
Blender
Using Canned Black Beans
For this bean dip recipe, we are using canned black beans. There are two main reasons for this:
- Convenience: Canned black beans can be stored in your pantry and are easy to keep on hand to make this recipe any time a craving strikes.
- Minimal prep: Since they are already cooked and measured, no soaking is required. They are packed in a liquid that is high in sodium, so it is important to rinse and drain them well. Rinse them in a colander or fine metal sieve until the water runs clear.
Using Dry Black Beans
If you would prefer to use dry black beans instead of canned, you will need 1 3/4 cup of dry beans for this recipe. Soak the black beans overnight to use them in this recipe. Make sure to rinse them a few times after soaking them, and then simmer for about an hour until they are soft and tender.
How to Serve
Top this easy black bean dip with sour cream (or plain Greek yogurt) and some fresh cilantro. Serve it as part of your Taco Tuesday on top of Tostadas or with these Instant Pot Chicken Tacos, the Best Margaritas, and some Pico de Gallo!
You could serve it cold right out of the food processor (that’s how I love it!), or you could stick it in the oven for a half hour and serve it as a warm black bean dip. Serve with your favorite tortilla chips, veggies, or warm tortillas. It’s such a versatile dip, you could use it a million different ways.
FAQ
Yes, just serve it without sour cream or with a vegan sour cream. This dip is also gluten-free.
This dip can be enjoyed either way. It is delicious both hot and cold!
Storing Leftover Dip
Store leftover black bean dip in an airtight container in the refrigerator for up to three days. You can eat it right out of the refrigerator, or place it in the oven until heated through. If you prefer to eat this dip warm, make sure you only reheat it once. Always use your best discretion with leftovers.
Freezing
This bean dip recipe freezes very well, making it a perfect recipe to double or triple and enjoy later. Simply place the prepared dip (without the sour cream) in a freezer-safe bag or container, leaving a little room for it to expand. Store in the freezer for up to three months.
More Delicious Dips
Chips and dips are my jam! In addition to the ones I shared above, try some of these other mouthwatering recipes and keep a bag of chips or crackers handy!
If you try this black bean dip or any of my other recipes, please leave me a comment below. I love hearing from you!
Black Bean Dip
Ingredients
- 2 garlic cloves
- 30 ounces black beans drained and rinsed
- 1/4 cup pickled jalapeños
- 2 tablespoons cilantro chopped
- 1 tablespoon lime juice
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons cumin
- 1/2 teaspoon black pepper
Instructions
- In a blender or a food processor, combine all of the ingredients. Blend until smooth.
- Taste and add more salt or pepper to taste.
- Transfer to a bowl, top with sour cream and cilantro, and serve with tortilla chips.
Nikki @ Mix it Mommy says
YUM! Can’t wait to try this and looks super easy to make.
I hope you like it Nikki! I couldn’t get enough of it!
I hope you like it Nikki!
Gloria Diaz says
Awesome job really it’s the great article.