This Black Bean Dip is packed with protein and flavor—not to mention plenty of Latin American flair!
All it takes is two little words to get me excited: black beans! Growing up in a New Jersey suburb with a predominantly Latin American population meant black beans were one of the most beloved legumes, not only in my parents’ kitchen but also at the many Cuban restaurants in our neighborhood. On our street alone, there were two, both of them equally worthy of a visit. And visit them we sure did! On Sundays, my parents sometimes took us out for a lunch of congrí, a typical Cuban dish of black beans and rice, often served with yucca and roast pork. The dish was so popular in my family that it even earned itself a place at the Thanksgiving table, right alongside my father’s beer-marinated turkey.
When I went to college, my love for black beans only grew stronger. If there was a staple food I regularly turned to back then, it was canned black beans. I added them to my hearty chilis, used them in soups, served them in a tortilla for breakfast, and even blitzed them into delicious dips such as the one we’re sharing with you here. What I love about this recipe is that it comes together quickly and easily. Simply add a couple of cans of drained beans to a food processor along with chopped onion and garlic, season with fragrant herbs and spices such as cilantro and cumin, add in a dash of chili powder and a diced jalapeño for a touch of heat, and blitz until smooth. Topped with savory cotija cheese, this thick and hearty dip is lovely with tortilla chips but also works well in a wrap topped with salsa and a handful of fresh greens.
Plus, our black bean dip is an excellent option for those looking to get more plant-based protein into their diet. Black beans are also low in fat and rich in fiber. Rinsing the beans will help to remove excess sodium, too. Skip the cheese for a vegan version, or use your favorite plant-based alternative.
Dressing up your black bean dip
Though this black bean dip is perfect topped with a little cotija cheese, there are other options worth trying. One of my favorite ways to serve the dip is topped with crispy chili oil and slivers of fried garlic. Another excellent option is topping the dip with grated cheddar, popping it under a grill until the cheese is melted and bubbling, and serving it with a scattering of chopped scallions. I’ve also served it topped with caramelized red onions or roasted red peppers, which both add a touch of mellow sweetness.
How do I store leftovers?
Once made, black bean dip lasts up to 4 days when refrigerated in an airtight container. You can also transfer the dip to a freezer-safe container and freeze it for up to 3 months. Thaw overnight in the fridge and enjoy warm or cold.
Serving suggestions
Serve your black bean dip with some tortilla chips, whole-grain crackers, crunchy carrot sticks, or our Easy Air-Fryer Zucchini Chips. Consider serving it alongside a selection of other dips, such as this hearty Artichoke Dip or our Easy Blue Cheese Dip Recipe. Perhaps this black bean dip is serving as a starter to a full Tex-Mex meal. In that case, why not follow it up with Baked Burritos or these crave-worthy Vegan Tacos? For dessert, you can’t go wrong with a silky Mexican Flan to finish.
Black Bean Dip
Ingredients
- 2 cans black beans (15 ounces each)
- 1 small yellow onion roughly chopped
- 1/4 cup chopped cilantro plus more, for garnish
- 1 clove garlic roughly chopped
- 1 small jalapeño diced, seeds removed
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 2 pinches ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Cotija cheese for garnish
- Tortilla chips or fresh vegetables for serving
Instructions
- Drain and rinse the black beans.
- In a food processor or blender, combine black beans, onion, cilantro, garlic, jalapeño, lime juice, olive oil, cumin, chili powder, garlic powder, onion powder, salt, and black pepper.
- Blend until the mixture is smooth and creamy.
- Transfer the black bean dip to a serving bowl. Sprinkle on cotija cheese and additional cilantro. Serve with tortilla chips or fresh vegetables.
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