Black Bean Dip
This black bean dip is a crowd-pleaser. It’s rich, creamy, and loaded with fresh flavor. Best of all, it’s super simple to make and tastes way better than anything you can buy in a jar.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 8 (about 3 cups) 1x
- Category: Appetizer, Snack
- Cuisine: Mexican-inspired
Ingredients
- ¼ cup extra virgin olive oil
- 2 small yellow onions, chopped
- 4 cloves garlic, minced
- 2 jalapeño peppers, seeded and chopped
- Two 15.5-ounce cans black beans, rinsed and drained
- 1½ teaspoons salt
- ½ teaspoon ground cumin
- 2 tablespoons fresh lime juice
- 3 tablespoons water
- ¼ cup fresh cilantro, chopped
Instructions
- Heat the olive oil in a small saucepan over medium heat. Add the chopped onions, garlic, and jalapeños. Sauté for about 10 minutes, stirring occasionally, until the onions are soft and translucent.
- Carefully transfer the sautéed mixture to a blender or food processor.
- Add the rinsed black beans, salt, cumin, lime juice, water, and cilantro to the blender.
- Blend until the dip is smooth and creamy. If it seems too thick, add a little more water or lime juice, one tablespoon at a time, until you reach your desired consistency.
- Taste and adjust the seasoning. Add more salt, lime, or cumin to suit your taste. Serve immediately or store for later.
Notes
Serving Suggestions: This dip is amazing with tortilla chips, but it’s also delicious with sliced bell peppers, cucumbers, or carrots. You can even use it as a spread for sandwiches or a topping for tacos.
Tips & Tricks: The key to a great dip is properly sautéing the aromatics—don’t rush this step! For a spicier dip, leave some of the jalapeño seeds in.
Storage: Store any leftovers in an airtight container in the refrigerator for 4-5 days. The flavors actually get better overnight. Do not freeze, as the texture can become watery.
Find it online: https://new.projuktigeek.com/black-bean-dip/