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Black bean dip in a white bowl, garnishes with quesso fresca and chopped cilantro.

Black Bean Dip Recipe

Chef Dennis Littley
Whether you’re hosting game day, planning Taco Tuesday, or just craving something to scoop up with tortilla chips, our Black Bean Dip is creamy, flavorful, and comes together in less than 30 minutes.
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Prep Time 10 minutes
Cook Time 8 minutes
Chill Time 10 minutes
Total Time 28 minutes
Course Appetizer, dip
Cuisine Mexican, mexican-american, Tex-Mex
Servings 8
Calories 207 kcal

Equipment

  • food processor

Ingredients
  

Black Bean Dip

  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic minced
  • 1 medium red onion finely diced
  • 2 green chili peppers diced (seeded if you want to keep the heat low) in order of heat, Serrano, Poblano, Anaheim or Jalapeños.
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 2 teaspoons dried oregano
  • 29 oz black beans - drained. (two 14.5 ounce cans)
  • 1 ½ teaspoon table salt
  • ⅓ cup fresh cilantro leaves chopped
  • 1 lime juice juice from one lime

Toppings

  • ¼ cup queso fresco -crumbled (or feta cheese)
  • ½ small chili pepper -finely diced
  • cilantro leaves for garnish
  • swirl of extra-virgin olive oil for garnish

Instructions
 

  • Add one tablespoon of olive oil to a frying pan over medium heat. Once it's warm, add the red onion and chili peppers.
  • Sautè for 3-5 minutes over medium heat, stirring occasionally.
  • Add the garlic to the pan and sauté for an additional minute. The onion and peppers should soften, and the garlic should start to brown and become fragrant.
  • Add the tomato paste, ground cumin, and dried oregano to the pan.
  • Stir well to fully coat the veggies, and cook over medium heat until the spices and herbs are fragrant (1-2 minutes). Then, remove the pan from the heat and let the spiced veggies cool for 5 minutes
  • Add the cooled veggie mixture, drained black beans, table salt, fresh cilantro, and lime juice to the bowl of a food processor
  • While pulsing, slowly drizzle the remaining extra-virgin olive oil and process until the dip becomes smooth (or until your desired consistency if you prefer a chunkier texture).
  • Transfer the dip to a serving platter and top with your choice of crumbled queso fresca, diced chili pepper, fresh cilantro leaves, and a swirl of olive oil.

Notes

Ingredient Substitutions
  • Pinto beans can replace black beans for a milder flavor.
  • Jalapeños, serranos, or poblanos all work well depending on your preferred heat level.
  • Cotija or feta cheese can be substituted for queso fresco.
  • Parsley can replace cilantro if you’re serving someone who doesn’t enjoy cilantro.
 
Recipe Variations
  • Spicy Chipotle Version: Blend one or two chipotle peppers in adobo sauce into the finished dip for smoky heat.
  • Cheesy Black Bean Dip: Mix shredded Monterey Jack or Pepper Jack into the warm dip before serving.
  • Southwest Corn Dip: Fold roasted corn kernels into the finished dip for added sweetness and texture.
  • Avocado Black Bean Dip: Blend one ripe avocado into the dip for extra creaminess.
  • Creamy Greek Yogurt Version: Add plain Greek yogurt for a lighter, tangier variation.
  • Slow Cooker Party Dip: Transfer the finished dip to a slow cooker and keep warm for parties.
  • Fiesta Layered Black Bean Dip: Spread the bean dip evenly across the bottom of a shallow glass serving dish. Top it with a layer of seasoned sour cream, a thick layer of fresh guacamole, and finish it off with shredded sharp cheddar and fresh pico de gallo.
  • Warm Smoky Bacon and Bean Dip: Fold in a half cup of chopped, crispy bacon bits and a teaspoon of liquid smoke into the food processor. Spoon the mixture into a small cast-iron skillet, smother it with melted Pepper Jack cheese, and bake at 350°F for 15 minutes, until the edges are golden.
  • Zesty Mediterranean Black Bean Spread: Add a quarter-cup of oil-packed sun-dried tomatoes, a tablespoon of fresh oregano, and two tablespoons of dark tahini paste. Garnish the finished bowl with a drizzle of robust olive oil and a heavy handful of crumbled feta cheese.
 
Chef Tips
  • Warm ingredients blend more smoothly.
  • Make sure your spices are fresh; old cumin will ruin the dip.
  • Blend in stages if necessary.
  • Thin with reserved bean liquid if needed.
  • Taste after chilling because flavors mellow.
  • Finish with olive oil, queso fresco, and fresh cilantro just before serving.
 
Serving Suggestions
Our black bean dip is versatile enough to serve as both an appetizer and a flavorful spread. Its creamy texture and Tex-Mex flavors pair well with everything from crunchy chips to grilled meats, making it an easy addition to casual dinners, parties, and backyard cookouts.
 
Build the Ultimate Tex-Mex Appetizer Spread
Instead of serving Black Bean Dip on its own, turn it into the centerpiece of a colorful appetizer board that’s perfect for game day, Cinco de Mayo, or casual entertaining.
Arrange the dip in the center and surround it with a variety of dippers and complementary appetizers so guests can mix and match flavors.
Round out the board with fresh vegetables, olives, pickled jalapeños, queso fresco, sliced avocado, lime wedges, and a variety of tortilla chips. It’s an easy way to create a spread that looks impressive without spending hours in the kitchen.
 
How to Store
Store in an airtight container in the refrigerator for up to 5 days. Press plastic wrap directly against the surface to prevent discoloration.
This dip is best served chilled or at room temperature. Freezing is not recommended.
 
Recipe FAQs
Can I make this black bean dip without a food processor?
Absolutely! You can easily mash the ingredients inside a large bowl using a sturdy potato masher or the back of a large fork for a more rustic, textured finish.
Can I use dried black beans instead of canned?
Yes, you can use cooked dried beans; just ensure they are boiled until completely tender, and use about 3 cups of cooked beans to replace the 2 cans.
Can I make black bean dip ahead of time?
Yes, you can. In fact, it tastes even better after chilling overnight.
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Nutrition

Calories: 207kcalCarbohydrates: 28gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 3mgSodium: 485mgPotassium: 443mgFiber: 10gSugar: 1gVitamin A: 153IUVitamin C: 7mgCalcium: 67mgIron: 3mg
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