Creamy Black Bean Dip with Cilantro and Lime Recipe
This Black Bean Dip is a flavorful and creamy appetizer perfect for parties or a healthy snack. Made with sautéed onions, jalapeños, and spices blended with black beans and fresh lime juice, it offers a zesty and satisfying dip that pairs well with chips, veggies, or as a spread on sandwiches.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Dip Base
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 2 jalapeno peppers, sliced in half, seeded, and diced
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 2 (15.5-ounce) cans black beans, rinsed and drained
- ½ cup loosely packed fresh cilantro, roughly chopped
- 2 tablespoons fresh lime juice
- 3 tablespoons water
Optional Garnish
- Fresh cilantro, chopped
- Cotija cheese
Instructions
- Sauté the Aromatics: Heat the olive oil in a skillet over medium heat. Add the diced onion and jalapeño peppers and sauté for 3 to 4 minutes until softened. Stir in the minced garlic, kosher salt, ground cumin, and chili powder, cooking for another minute to release the flavors.
- Blend the Dip: Transfer the sautéed mixture to a food processor. Add the rinsed and drained black beans, chopped fresh cilantro, fresh lime juice, and water. Blend until smooth and creamy. Taste and adjust seasoning or add more spices if desired.
- Garnish and Serve: Spoon the blended black bean dip into a serving bowl. Garnish with additional chopped cilantro and crumbled cotija cheese, if using, before serving.
Notes
- For a spicier dip, leave some jalapeño seeds in or add extra chili powder.
- If you prefer a chunkier texture, pulse the food processor instead of blending fully smooth.
- This dip can be made a day ahead and refrigerated to deepen the flavors.
- Serve with tortilla chips, fresh vegetables, or as a spread on sandwiches and wraps.
