Black Bean Dip
Ingredients
- 2 tbsp olive oil
- 1/2 cup yellow onion – finely chopped (~0.5 medium yellow onions)
- 1 jalapeño pepper – seeded and chopped
- 2 cloves garlic – minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 30 ounces black beans (canned) – drained and rinsed
- 1 tsp kosher salt
- 2 limes – juiced (about 2 tablespoons)
- 1/2 cup water
- 1/2 cup cilantro leaves – chopped
- tortilla chips – for serving
Instructions
1. Warm the olive oil in a medium skillet over medium heat, then add the yellow onion, jalapeño pepper, and garlic; cook, stirring, until the onion is softened and translucent at the edges, 4–5 minutes, then stir in the ground cumin and chili powder and cook until fragrant, about 30 seconds.
2. Transfer the skillet contents to a blender, add the black beans (canned), the kosher salt, the limes (juiced), and 0.5 cup water, and blend until very smooth, 45–60 seconds, scraping down as needed.
3. Taste and adjust seasoning, then add the cilantro leaves and pulse just to combine so the dip stays green-flecked, 5–10 quick pulses.
4. For a warm dip, return the blended mixture to the skillet and heat over low, stirring, until steaming, 2–3 minutes; if too thick, loosen slightly as needed.
5. Transfer to a serving bowl and serve with tortilla chips.
Black bean dip is a creamy, savory spread built on the earthy richness of black beans brightened with lime and lifted by warm spices. The texture can range from silky-smooth to slightly rustic, making it equally good for scooping with chips or spreading on tostadas and sandwiches. Fresh chiles and cilantro add pop and aroma, while a brief sauté blooms the spices and softens the bite of the aromatics.
Rooted in the flavors of the U.S.–Mexico borderlands, this dip reflects the long-standing use of black beans throughout Latin America paired with a North American love of party dips. While Mexico traditionally serves whole or refried beans as a staple, the puréed, chip-friendly dip format gained popularity through Tex-Mex and Mexican-American cooking. Over time it has become a potluck favorite, adaptable to many kitchens while still echoing the beans, chiles, and citrus that define the region.