Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely diced
• 1 jalapeño pepper, halved, seeded, and finely diced
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 2 cans (15.5 ounces each) black beans, rinsed and drained
• 1/4 cup loosely packed chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 2 tablespoons water
• Optional: additional cilantro and crumbled cotija cheese for garnish

Sauté the Aromatics

Heat the olive oil in a skillet over medium heat.

Add the finely diced onion and jalapeño pepper. Sauté for 3 to 4 minutes until softened.

Stir in the minced garlic, kosher salt, ground cumin, and smoked paprika. Cook for another 30 seconds to 1 minute until the mixture becomes aromatic.

Blend the Dip

Transfer the sautéed mixture to a food processor.

Add the rinsed and drained black beans, chopped cilantro, fresh lime juice, and water.

Blend until the mixture is mostly smooth, scraping down the sides as needed to ensure an even texture.

Taste and Serve

Taste the dip and adjust the seasoning if necessary.

Transfer the dip into a serving bowl. If desired, garnish with additional chopped cilantro and crumbled cotija cheese.

Serve immediately with chips, fresh vegetables, or use as a side dish.

Print Pin

Black Bean Dip

This black bean dip is creamy and smoky with a zesty kick from sautéed onions, jalapeños, and fresh cilantro, balanced by lime's tanginess and a touch of cumin. Perfect for dipping.

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Ingredients

• ▢ 2 tablespoons extra-virgin olive oil
• ▢ 1 medium onion finely diced
• ▢ 1 jalapeño pepper halved, seeded, and finely diced
• ▢ 3 cloves garlic minced
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon ground cumin
• ▢ 1/2 teaspoon smoked paprika
• ▢ 2 cans 15.5 ounces each black beans, rinsed and drained
• ▢ 1/4 cup loosely packed chopped fresh cilantro
• ▢ 3 tablespoons fresh lime juice
• ▢ 2 tablespoons water
• ▢ Optional: additional cilantro and crumbled cotija cheese for garnish

Instructions

• Heat olive oil in a skillet over medium heat.
• Sauté diced onion and jalapeño peppers until softened, about 3 to 4 minutes.
• Stir in garlic, salt, cumin, and chili powder. Cook for 30 seconds to 1 minute until fragrant.
• Transfer the mixture to a food processor.
• Add black beans, cilantro, lime juice, and water.
• Blend until mostly smooth, scraping down the sides as needed.
• Taste and adjust seasoning if needed.
• Scoop into a serving bowl and garnish with chopped cilantro and crumbled cotija cheese.
• Serve with chips, vegetables, or as a side dish.