Black bean dip is a smooth, savory, and slightly spicy appetizer made from black beans, garlic, lime juice, and spices. It’s incredibly easy to prepare, packed with plant-based protein and fiber, and ideal for everything from game days to casual snacking.
Why You’ll Love This Recipe
- Quick and easy — ready in under 10 minutes
- Healthy and nutrient-rich — high in fiber, protein, and antioxidants
- Versatile — serve as a dip, spread, or taco filling
- Naturally vegan and gluten-free
- Budget-friendly — made with pantry staples
- Customizable — adjust spices and mix-ins to your taste
- Great make-ahead option
- Perfect for parties, picnics, or meal prep
- Delicious hot or cold
- Crowd-pleasing flavor and creamy texture
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- canned black beans, rinsed and drained
- olive oil or reserved bean liquid
- fresh lime juice
- garlic (minced or whole clove)
- ground cumin
- salt and black pepper
- optional: jalapeño, salsa, chopped onion, fresh cilantro, chili powder, shredded cheese
directions
- Add black beans, garlic, lime juice, cumin, salt, and pepper to a food processor.
- Pulse until combined, then add olive oil or a splash of bean liquid.
- Blend until smooth, scraping sides as needed.
- Adjust consistency by adding more liquid; adjust flavor with additional lime, salt, or spices.
- Serve cold or warm with your favorite toppings.
Servings and timing
- Servings: 6 (yields about 3 cups)
- Prep Time: 5 minutes
- Cook Time: 0 minutes (cold) or 10 minutes (if heating)
- Total Time: 5–10 minutes
Variations
- Add chipotle in adobo for smoky heat
- Stir in Greek yogurt or sour cream for creaminess
- Use avocado for extra smooth texture
- Make it chunky with corn, tomatoes, and red onion
- Top with shredded cheese and bake for a warm dip
- Stir in fresh herbs like cilantro or parsley
storage/reheating
- Store in an airtight container in the fridge for up to 4 days
- Freeze for up to 3 months
- Reheat gently in a microwave or stovetop if desired warm
- Stir well before serving after storing or reheating
FAQs
Can I use dried black beans instead of canned?
Yes, cook them fully first. Canned beans are just more convenient and faster.
Is black bean dip healthy?
Yes, it’s high in fiber, protein, and low in fat—especially when made without cheese.
How do I make it spicy?
Add jalapeño, hot sauce, or chipotle peppers to taste.
Can I make black bean dip ahead of time?
Definitely—it keeps well in the fridge and even tastes better after chilling.
What do I serve it with?
Tortilla chips, pita bread, raw veggies, tacos, burritos, or as a sandwich spread.
Can I freeze black bean dip?
Yes. Portion into airtight containers and freeze for up to 3 months.
Should I serve it warm or cold?
Either works! It’s delicious chilled or baked with cheese for a hot version.
How can I make it creamier?
Add a bit of olive oil, avocado, or a dollop of yogurt or sour cream.
Can I make it without a food processor?
Yes, mash everything by hand with a fork or potato masher for a chunky dip.
Is this dip vegan?
Yes, as long as you skip any cheese or dairy additions.
Conclusion
Black bean dip is a go-to recipe for quick, delicious snacking or entertaining. It’s hearty, healthy, and endlessly adaptable to your taste. Whether you’re dipping chips, spreading it on sandwiches, or scooping it onto tacos, this dip delivers bold flavor and satisfying texture every time.
Print
Black Bean Dip
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: About 1½ cups 1x
- Category: Appetizer / Snack
- Method: Blend
- Cuisine: Tex‑Mex / Latin
- Diet: Vegetarian
Description
A creamy, flavorful black bean dip perfect for parties, snacking, or as a spread, made with pantry staples and fresh lime and spices.
Ingredients
- 1 (15 oz) can black beans, drained and rinsed
- 2 tbsp olive oil
- 1 small garlic clove, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika (or regular paprika)
- Juice of 1/2 lime (about 1 tbsp)
- Salt and freshly ground black pepper, to taste
- 2–3 tbsp water or reserved bean liquid (for desired consistency)
- Optional garnishes: chopped cilantro, diced tomato, sliced green onion, a drizzle of olive oil
Instructions
- In a small skillet, warm the olive oil over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds), being careful not to burn.
- Transfer garlic and oil to a food processor or blender. Add black beans, cumin, smoked paprika, lime juice, salt, and pepper.
- Pulse until mostly smooth, scraping down the sides as needed. Add water or bean liquid 1 tbsp at a time until desired creamy consistency is reached.
- Taste and adjust seasoning, adding more salt, pepper, lime juice, or spices as needed.
- Transfer dip to a serving bowl. Garnish with cilantro, tomato, green onion, and a drizzle of olive oil if desired.
- Serve at room temperature with tortilla chips, pita wedges, vegetable sticks, or as a spread on sandwiches or tacos.
Notes
- For extra richness, stir in 1–2 tbsp Greek yogurt or sour cream.
- Add a dash of cayenne or chopped jalapeño for heat.
- Use chipotle powder or a chopped chipotle in adobo for smokier flavor.
- Make it ahead and refrigerate for up to 4 days (cover with a thin layer of oil to preserve freshness).
- Freeze any leftovers in a freezer-safe container for up to 2 months; thaw overnight in the fridge.
Nutrition
- Serving Size: 3 tbsp (≈30 g)
- Calories: 55 kcal
- Sugar: 0.5 g
- Sodium: 160 mg
- Fat: 2.5 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2.1 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2.8 g
- Protein: 3 g
- Cholesterol: 0 mg