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.
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.