Spicy Black Bean Dip (Print Version)

A bold zesty dip featuring black beans, jalapeño, lime, and aromatic spices. Vegan and gluten-free.

# What You'll Need:

→ Beans & Vegetables

01 - 1 can (15 oz) black beans, drained and rinsed
02 - 1 medium jalapeño, seeded and chopped
03 - 2 cloves garlic, minced
04 - 1/4 cup red onion, chopped
05 - 1/4 cup fresh cilantro leaves

→ Flavorings & Liquids

06 - 3 tablespoons fresh lime juice
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon chili powder
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Garnish

13 - Extra chopped cilantro
14 - Crumbled cotija cheese (optional)
15 - Sliced jalapeños
16 - Lime wedges

# How To Make It:

01 - In a food processor, combine black beans, jalapeño, garlic, red onion, cilantro, lime juice, olive oil, cumin, smoked paprika, chili powder, salt, and black pepper.
02 - Blend until smooth and creamy, scraping down the sides as needed. For a chunkier texture, pulse instead of blending continuously.
03 - Taste and adjust seasoning with more lime juice, salt, or jalapeño as desired.
04 - Transfer to a serving bowl and garnish with extra cilantro, cheese, sliced jalapeños, and lime wedges if using.
05 - Serve with tortilla chips, vegetable sticks, or as a spread in wraps and sandwiches.

# Expert Tips:

01 -
  • It comes together in less time than it takes to open a bag of chips and tastes like you spent an hour in the kitchen.
  • You can dial the spice up or down without losing that bold, zesty punch that makes people come back for seconds.
  • It works as a dip, a spread, a taco filling, or even a quick lunch smeared on toast with avocado.
  • Leftovers actually taste better the next day once all those flavors have mingled in the fridge.
02 -
  • If your dip tastes flat, you probably need more lime juice, acid is what makes all those spices come alive.
  • Don't skip rinsing the beans, the canning liquid can make the dip taste metallic and dull.
  • Let the dip sit for at least ten minutes before serving so the flavors have time to marry, it makes a noticeable difference.
03 -
  • Taste your jalapeño before you add it, some are mild and some are fire, and you won't know until you bite.
  • Use the pulse function if you want control over the texture, continuous blending can turn it into baby food if you're not careful.
  • If you don't have smoked paprika, regular paprika works but add a tiny pinch of liquid smoke to mimic that depth.
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