Black Bean Dip – A Spicy Perspective

If you love black beans, you are going to seriously dig this dip! My quick and easy Black Bean Dip is incredibly smooth, silky, and flavorful, and tastes like it was whipped up at your favorite Mexican restaurant. I sauté cilantro, onions, and jalapeños for a vibrant savory flavor and nice spicy kick. It’s delicious with crunchy chips or veggies for dipping, or even as a velvety spread on sandwiches, wraps, and tacos!

Even though I can tend to be a bit of an introvert sometimes (yes, it’s true!) I do really love hosting parties where people can chat, eat, and enjoy each other’s company. And even going to parties can be fun! Whether I’m having guests over or going out, dips are one of the best default party snacks… There are so many variations, most take barely and time or effort, and you already know everyone is going to love it. Because who doesn’t love a good dip?? I have a fabulous warm pinto bean dip recipe on the site using dried pinto beans, onions, garlic, and cheese. It’s a restaurant-style bean dip served with pico de gallo on top that’s just terrific! However, if you’re looking for a dip recipe that doesn’t start with dried beans and has a more deep and earthy flavor, this easy black bean dip recipe is exceptional. It can be served warm or cold with chips, veggies, or as a spread in wraps. It’s bold and zesty, and actually quite healthy!

Sommer’s Recipe Highlights

Simple Ingredients, Big Flavor – Like any great dip, there’s nothing fancy here! I’m using basic pantry staples like canned black beans and chili powder, plus a few fresh veggies that I quickly saute to bring out their best flavors. Then I blend it all together to make a thick but scoopable dip with big, bold and bright, spicy and savory flavors.

Quick Big Batch – I created this recipe with enough dip for 10 servings, and in only 15 minutes! Feel free to double or halve the ingredients to make however many servings you need. Any which way, it’ll just take a mere 15 minutes to make!

Cilantro Hate-Free Zone – I know there are some “super tasters” that can’t stand cilantro. However, the cilantro is sautéed before adding it to the bean dip meaning it’s taken down a notch. (Versus leaving the cilantro raw, like in my fresh salsa recipe, so there is a big punch of flavor.) I’ve had people tell me that when I cook cilantro for them, they actually enjoy it. So if you’re one of those people, maybe give it a try before eliminating it altogether.

Key Ingredients and Tips

• Black beans – Canned black beans come in quite an array of colors. You can certainly buy some that are more black and will make this dip a more black color. But I find most black beans come out sort of a mid-brown to gray. If this bothers you, look for the Goya brand, they tend to be very black.
• Olive oil – I love the richness of olive oil in no-cook dishes. Avocado oil will also work well!
• Veggies – I use a handful of my favorite Tex-Mex recipes: onion, garlic, cilantro, and a jalapeño (or two).
• Herbs and seasonings – I don’t want to overpower the taste of the fresh ingredients. So I use just a bit of chili powder, cumin, and salt and pepper.
• Lime juice – You absolutely want to use fresh-squeezed lime juice, people. Bottled lime juice tastes weird, especially when it’s not cooked.

How to Make

Find the full ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.

Sauté Veggies – I start by prepping the veggies: peel and dice the onion, peel and mince the garlic, chop the fresh cilantro, and de-seed and dice the jalapeño(s). Then I set a small to medium-sized skillet over medium heat on the stovetop. Once the pan is hot I drizzle in the oil and swirl it around to coat the bottom of the skillet. I add the veggies and saute them for 5-8 minutes, stirring at least every minute so they don’t stick and burn.

Add Beans and Veggies to Food Processor – I drain the beans and get out the food processor as the onions, garlic, and pepper cook. Next, I add the beans to the food processor jar, followed by the sautéed veggies, spices, water, and fresh lime juice. Don’t worry, you don’t have to cool the vegetables first if you’re using a decent food processor.

Puŕee Until Smooth – I fit the lid tightly onto the food processor, then blend the ingredients into a smooth, not-too-thick consistency. Check it after just a few seconds, and scrape the jar down with a rubber spatula as needed. Be sure to not over puree the dip or it’ll wind up getting too watery and/or gummy!

Then I transfer it to a bowl to serve or container with a lid to save for later.

Serving Suggestions

You have 3 options here: You can serve right away at room temperature, chill the bowl in the refrigerator for 30+ minutes, or heat the dip in the microwave in short bursts. (You don’t want it to “burn” or dry out. So add a tiny splash of water or broth if needed.) After you make that crucial decision it’s time to dip in!

Regardless of what temperature I serve the dip at, I like to add a sprinkle of fresh chopped cilantro on top first. And if you’re feeling extra Tex-Mex-y consider also sprinkling some crumbled cotija cheese over the homemade black bean dip.

Then, I mean, it’s dip. Serve it with dippers! White corn, yellow corn, slightly sweeter blue corn tortilla chips, or Fritos corn chips are usually the first thing I think of as the perfect crunchy carb with my black bean dip recipe.

It’s also delicious with fresh veggies like bell pepper slices, carrot sticks, cucumber slices… You get it.

And I don’t just make this recipe for snacking at parties! The thick but smooth black bean dip is fabulous on tacos, in burritos, smeared on sandwiches, or in taco salads.

Storage Notes

Leftover dip is great to keep in the fridge. Store it in an airtight container and it will keep well for up to 4-5 days. Then give it a good stir before using… If it seems a bit too stiff, try letting the dip sit out on the counter for several minutes to bring it to room temperature.

I do not recommend trying to freeze black bean dip! It will seize up super hard in the freezer, then get soupy and weird as it thaws.

Frequently Asked Questions

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